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Born Junmai 55 (often referred to as Born 55) is the signature "all-purpose" sake from Katoukichibee Shouten, a historic brewery in Fukui Prefecture. It is highly regarded as a benchmark for the Junmai style, known for balancing a fruity elegance with a sturdy, dry backbone.
Aroma: The nose is subtle but sophisticated, opening with fresh scents of musk melon, green apple, and pear. You may also pick up delicate "lactic" notes (reminiscent of coconut water) and a faint hint of toasted nuts or white flowers.
Palate: On the palate, it is medium-bodied and remarkably smooth. It starts with a mild, round sweetness from the rice malt (koji) before transitioning into a complex profile of grapefruit, anise, and a touch of white pepper.
Finish: The finish is where this sake truly shines—it is exceptionally clean, crisp, and dry. A moderate acidity cuts through the initial richness, leaving a refreshing and "sharp" aftertaste that makes it very easy to drink.
Brewery: Katoukichibee Shouten (Founded 1860)
Region: Sabae City, Fukui Prefecture, Japan
Rice Types: A blend of Yamadanishiki (Hyogo Special A district) and Gohyakumangoku (Fukui).
Rice Polishing Ratio (Seimaibuai): 55%
Sake Meter Value (SMV): +3 to +6 (making it leans toward the dry side).
Aging Process: Unique to the "Born" brand, this sake is aged for at least one year at ice-cold temperatures (0°C or below) before release. This creates a more rounded, integrated flavor profile than standard unaged sakes.
Temperature: While it is excellent chilled (5-10°C) to highlight its fruitiness, it is famous for its versatility. If you serve it lightly warmed (40°C), the acidity softens and the umami becomes much deeper.
Glassware: It is best enjoyed in a wine glass to allow the delicate aromas to bloom.
Pairing: Because of its balance, it pairs with almost anything—from delicate Sashimi and California rolls to heavier Western dishes like roast chicken or creamy pasta.
Born Junmai 55 (often referred to as Born 55) is the signature "all-purpose" sake from Katoukichibee Shouten, a historic brewery in Fukui Prefecture. It is highly regarded as a benchmark for the Junmai style, known for balancing a fruity elegance with a sturdy, dry backbone.
Aroma: The nose is subtle but sophisticated, opening with fresh scents of musk melon, green apple, and pear. You may also pick up delicate "lactic" notes (reminiscent of coconut water) and a faint hint of toasted nuts or white flowers.
Palate: On the palate, it is medium-bodied and remarkably smooth. It starts with a mild, round sweetness from the rice malt (koji) before transitioning into a complex profile of grapefruit, anise, and a touch of white pepper.
Finish: The finish is where this sake truly shines—it is exceptionally clean, crisp, and dry. A moderate acidity cuts through the initial richness, leaving a refreshing and "sharp" aftertaste that makes it very easy to drink.
Brewery: Katoukichibee Shouten (Founded 1860)
Region: Sabae City, Fukui Prefecture, Japan
Rice Types: A blend of Yamadanishiki (Hyogo Special A district) and Gohyakumangoku (Fukui).
Rice Polishing Ratio (Seimaibuai): 55%
Sake Meter Value (SMV): +3 to +6 (making it leans toward the dry side).
Aging Process: Unique to the "Born" brand, this sake is aged for at least one year at ice-cold temperatures (0°C or below) before release. This creates a more rounded, integrated flavor profile than standard unaged sakes.
Temperature: While it is excellent chilled (5-10°C) to highlight its fruitiness, it is famous for its versatility. If you serve it lightly warmed (40°C), the acidity softens and the umami becomes much deeper.
Glassware: It is best enjoyed in a wine glass to allow the delicate aromas to bloom.
Pairing: Because of its balance, it pairs with almost anything—from delicate Sashimi and California rolls to heavier Western dishes like roast chicken or creamy pasta.