Kato Kichibee Shoten | 加藤吉平商店 (梵)

Born Chogin Junmai Daiginjo

$310.00 USD

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Same-day delivery Select SoCal Areas · Mon-Fri, 11 AM-4 PM

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Explore the Same Brand:

Born

Tasting Notes

Born Chogin delivers a profound sensory experience. It opens with an elegant, highly complex bouquet of honeydew melon, ripe white pear, and delicate white blossoms. On the palate, the extreme 20% polishing and 5-year ice-aging create an ethereal, silken texture that glides effortlessly. It reveals a deeply layered umami and a rich, rounded sweetness, culminating in a pristine, breathtakingly clean finish.

Best enjoyed chilled to fully appreciate its profound elegance. It serves as a brilliant bridge across various culinary traditions, pairing exceptionally well with a wide variety of premium fish and meat dishes across Japanese, Western, and Chinese cuisines.

Specifications

Region: Fukui Prefecture, Japan
Class: Junmai Daiginjo
Rice: 100% Contract-Grown Yamada Nishiki (Hyogo Prefecture Special Area A)
Rice-Polishing Ratio: 20%
ABV: 16%
Serving Temperature: Chilled
Available Sizes: 720ml

Overview

"Chogin" represents the absolute zenith of Japanese sake culture and Kato Kichibee Shoten's brewing mastery. This ultimate Junmai Daiginjo is meticulously handmade using 100% contract-grown Yamada Nishiki rice, sourced exclusively from the prestigious Special Area A in Hyogo Prefecture. The rice is pushed to an extreme 20% milling ratio, discarding 80% of the grain to extract only the purest core. The brew is then carefully aged at a freezing -10°C (14°F) for five full years. This uncompromising dedication to time, temperature, and the highest quality ingredients results in a masterpiece of unparalleled luxury.

Because of its extraordinary refinement, Born Chogin transcends ordinary accolades. It is a highly revered sake famously selected for Japanese Imperial ceremonies and frequently served at government state banquets to welcome foreign dignitaries.

Honors & Awards:

Official Sake for Japanese Imperial Ceremonies & State Banquets
Gold Medal – U.S. National Sake Appraisal
Gold Medal – International Wine Challenge (IWC)

The Essence of Fine Sake

Four dimensions that shape how sake is made, understood, and enjoyed.

Clear spring water flowing from a bamboo spout at a rural Japanese sake brewery

Place & Provenance

Local water, rice, climate, and brewing traditions give each region its distinct character.

Polished sake rice grains resting in a brewer's hand

Rice Polishing

Polishing removes the grain’s outer layers, helping shape aroma, texture, and style.

Sake brewer tying a batch designation tag to an amber bottle

Sake Designations

Junmai, Ginjo, Daiginjo, and other designations reflect ingredients, rice polishing, and brewing methods.

Friends sharing warm sake cups around a dining table

Versatile Enjoyment

Explore sake across temperatures, pairings, occasions, and seasons.