| Brand | BORN 梵 |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | Junmai Daiginjo |
| ABV | 16% |
Product details
Born is a renowned sake brewery in Japan, dedicated to preserving the traditional and exquisite craftsmanship of Japanese sake brewing. They use high-quality rice and water sources, combined with the latest brewing techniques, and carefully craft a range of sake products with rich flavors, suitable for various occasions and taste preferences.
Born Tokusen Junmai Daiginjo is crafted using Yamada Nishiki rice from the Special A district of Hyogo Prefecture, polished down to 38%. This Junmai Daiginjo sake is aged at sub-zero temperatures for 1 to 2 years. It boasts an exquisite grapefruit-like aroma, a full body, smooth texture, and deep flavors, making it a rich and mellow masterpiece. It is a classic and iconic product of Born's Junmai Daiginjo sake.
Rice: Yamada Nishiki from Hyogo Prefecture Special A District | Polishing Ratio: 38%
Born Tokusen Junmai Daiginjo boasts a smooth, creamy texture with a deep, rich flavor profile. Fruity notes, particularly reminiscent of grapefruit, provide a refreshing quality, while a balanced umami presence adds complexity. The finish is clean and balanced, leaving a pleasant aftertaste that encourages another sip, with flavors lingering nicely on the palate.
This sake is best enjoyed chilled at around 0°C to 10°C (32°F to 50°F) to highlight its fruity and floral aromas, though it can also be enjoyed at room temperature to allow the flavors to open up and become more complex.
It pairs well with sushi, sashimi, and other delicate seafood dishes, and also complements light appetizers such as salads, grilled vegetables, or tofu dishes. Mild cheeses make a good pairing as well, which enhances the sake's creamy texture and umami flavors.
Since Born's founding, the brewery has steadfastly maintained its traditional handcrafted sake brewing methods. Today, Born uses only three ingredients in its brewing process: rice, rice koji, and water. No unnecessary additives are added. They use only "Hyogo Prefecture Special A District Contract Cultivation Yamada Nishiki," known as the king of sake rice, and "Fukui Prefecture Gohyakumangoku." Using only the shinpaku, the core of the rice grain that contains minimal crude protein and fat achieves a pure and refined taste. They exclusively use the natural spring water from the Hakusan mountain range, drawn from a well and approximately 184 meters underground.
Born are dedicated to polishing the rice to be perfect, resulting in a clear and untainted flavor. By combining traditional craftsmanship with the latest technology, Born Sakes' average polishing ratio is 34.5%, with the highest-grade sake, "Born Chogin," having a polishing ratio of 20%. This makes it one of the most highly polished rice in Japan. In the brewery, all sake is aged at sub-zero temperatures. By using ice-cold maturation, the sake develops a wonderful aroma reminiscent of ripe fruit and attains a smooth and deep flavor. The aging process lasts for a minimum of one year and can extend to over ten years for some batches.
