This expressive Daiginjo has been aged for over two years and has a nose filled with cherries, red grapes, yellow peppers and iceberg lettuce. Simple complexity! This is one of those brews that everybody should try at least once. Why? Because it is without borders – the flavor is so unique and the fluid itself is even more baffling. It’s as if the sake expands in your mouth, almost a springing back into shape feeling after being muted by the two years of aging. It is so calm and yet so dynamic. There is layer of fruit – strawberry - on a clean and “bouncy” fluid wing. The expansion of feeling and flavor factor is so impressive! WORD: Simple Complexity WINE: Pinot Noir/fat whites BEER: Pilsner FOODS: Pâtés, foie gras, avocados, shellfish.
Brewery: Kato Kichbee Shoten (founded: 1860)
Originally operating as a money exchange business and very deeply involved in the affairs of the community, in 1860 the village headman and founder became involved in sake brewing. For eleven generations, they have carried the Kichibee name, and in 1866 registered the name as a trademark. In Sanskrit, "Born" is translated roughly as purity/striking truth, and represents the brewery's strong belief in second changes and karmic rewards for hard work. In the beginning of the Showa era, the emperor used Born sake for Japan's ceremonies, festivals, and guests as Japan's representative brand.
Class: Junmai Daiginjo
Rice: Yamada Nishiki
Rice-Polishing Ratio: 35%
Brewery Location: Fukui Prefecture
Food Pairings: Delicate Japanese Dishes, Dishes cooked with butter, cheese and olive oil.
Tasting Notes: Matures for two years at under zero degrees Celsius. A elegant, flowery bouquet, clean finish.
Awards: ◎2000 London Grand Prix, Best Award