Kato Kichibee Shoten | 加藤吉平商店 (梵)

Born Nihon no Tsubasa (Wing of Japan)

$110.00 USD

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Born

Tasting Notes

Born Nihon no Tsubasa (Wing of Japan) Junmai Daiginjo is an elegant, layered sake with a refined ginjo aroma, a soft, seamless entry, and a rich yet poised palate. Polished rice character and gentle umami unfold with graceful depth before a clean, crisp, and beautifully precise finish. Serve well chilled between 0°C and 10°C. Pair with sashimi, steamed lobster, scallops, grilled white fish, caviar, or delicate kaiseki dishes.

Specifications

Region: Fukui Prefecture, Japan
Class: Junmai Daiginjo
Rice: Contract-grown Yamada Nishiki from Hyogo's Special A districts
Rice-Polishing Ratio: Blend of 20% and 35%
Aging: Approximately 2 years at or below freezing
ABV: 16%
Size: 720ml
Serving Temperature: Chilled (32-50 F / 0-10 C)

Overview

Brewed by Kato Kichibee Shoten in Sabae, Fukui Prefecture, Born Nihon no Tsubasa is a Junmai Daiginjo blended from sake polished to 20% and 35%. It is made exclusively with contract-grown Yamada Nishiki from Hyogo Prefecture's Special A districts, then matured for approximately two years at or below freezing before blending. Officially selected as an onboard sake for Japanese government aircraft, it has also been served for toasts at state-guest welcome banquets. The brewery describes the style as rich and umami-forward, with a fine ginjo aroma, supple texture, and exceptionally clean finish.

Awards:

2026 Milan Sake Challenge - Platinum Award
2025 San Francisco International Wine Competition - Double Gold Medal
2024 Los Angeles International Wine Competition - Best of Class
2016 International Wine Challenge - Fukui Junmai Daiginjo Trophy
2000 International Sake Festival (London) - Grand Prix

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.