More About Kato Kichibee "Born" Ginsen Junmai Daiginjyo Sake

This sake is made of the highest quality Yamadanishiki rice from the special region "A" of Hyogo prefecture. One year aged as "namazake" (unpasteurized sake) under 0 degrees celsius and pasteurized just before shipping. Bright citrus-y, with notes of grapefruits and delicate fruity sweetness. A very aromatic, clean and refreshing sake.

Awards

(2013 - 2015) US National Sake Appraisal – Gold for 3 consecutive years.

(2016) Kobe IWC - Gold.

(2016) US National Sake Appraisal - Silver.

(2016) Los Angeles International Spirits Competition - Gold.

SMV: +3.

ABV: 15%.

Polishing: 50%.

Volume: 300ml, 720ml.

Kato Kichibee "Born" Gold Muroka Junmai Daiginjo Sake

This Muroka Junmai Daiginjo is stored unpasteurized in -10 degrees Celsius after brewing, and is pasteurized only once immediately before shipping. The absence of carbon filtration (aka, Muroka) leads to a large presence of flavor and a lively aroma.

Awards

2013 LA International Wine & Spirits Competition, Gold.

2014 LA International.

2014 Best In-House USA Sake Competition, Gold Medal.

SMV: +2.

ABV: 15%.

Rice Type: Yamada Nishiki Seimaibuai 50%.

Volume: 720ml.