Bon Tokusen Junmai Daiginjo

Kato Kichibei Shoten, founded in 1860 in Sabae, Fukui, polishes all its rice in-house, draws spring water from the Hakusan mountain range pumped from 184 meters underground, and ages every expression for a minimum of two years at negative ten degrees Celsius. The Born Tokusen uses Yamada Nishiki polished to 38% and a proprietary KATO9 fermentation starter refined over generations. A mature grapefruit fragrance opens the nose; the palate delivers chestnut, floral notes, and a satin mouthfeel that carries the cold-aged depth all the way to a long, restrained finish. Serve refrigerator-cold to preserve every layer of its quiet complexity.