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Made from what is arguably the best rice for saké brewing, Yamadanishiki rice, Kato Kichibei’s Born Ginsen is the result of traditional brewing methods refined over 11 generations of master brewers, going all the way back to 1860. Living up to its reputation of using only the best ingredients, Kato Kichibei couples subsoil water of the Hakusan mountain peaks with Yamadanishiki rice and home-cultured yeast to create a refined sake that is clean and well-balanced in taste and fragrance. Aged for two years in its unpasteurized state under 0 degrees celcius, Born Ginsen offers a fragrance that comes with a hint of grapefruit and can be enjoyed at any temperature.

This sake was awarded the Champion Junmai at the International Wine Challenge 2010 (IWC).

  • Brewery: KATO KICHIBEI
  • Region: Fukui
  • Classification: Junmai Daiginjo
  • %ALC/VOL: 15%
  • Net Volume: 720ml
  • Rice: Yamadanishiki
  • Rice Polishing Ratio: 50%
  • SMV (Sake Meter Value): -
  • Serve: Cold | Cool | Room Temperature
  • Matching Food: Seafood | Sushi

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