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[
{
"Name": "Born: A Wakening Of The Angel",
"Name@ja": "梵・天使のめざめ",
"Photo": "https://codeforfukui.github.io/born/images/17.jpg",
"Image": "https://codeforfukui.github.io/born/images_png/17.png",
"Price_500mL": "19048",
"Info@ja": "「完全予約限定品」\n\nフランス製樫樽10年超熟酒。\nパイナップル・すももちゃん酵母で醸したお酒を、フランス製樫樽の中で10年以上超熟されたことで、甘酸っぱくて素晴らしい熟成香が特徴です。ブランデーグラスなどでほんの少量、手で温めながらご愛飲頂くと、鮮やかな印象が感動となって魅了します。",
"Awards@ja": "2011年 国際酒祭り(日本・東京) 特別最優秀賞受賞\nIWC2013 トロフィー受賞\nIWC2014 ゴールドメダル賞\nIWC2015 最高賞トロフィー受賞",
"Type": "Aging Sake (10 years aged at 0℃ in Oak Barrel)",
"AgedYear": "10",
"AgedTemperature": "0",
"KosherCertified": "Kosher certified",
"Kuramoto": "Katoukichibee Shouten Co., Ltd.",
"Owner": "Atsuhide Kato",
"Toji": "Akira Hirano",
"tel": "81-778-51-1507",
"fax": "81-778-53-1406",
"email": "info@born.co.jp",
"web": "http://www.born.co.jp/",
"Address": "1-11 Yoshie-cho, Sabae-shi, Fukui 916-0001",
"About": "Aging sake method are integrated into a distinctive character.",
"TitratableAcidity": "private",
"pH": "private",
"AminoAcid": "private",
"NihonshuDo": "-15",
"ResidualSugar_glucose": "private",
"Alcohol": "18% vol.",
"Rice": "private",
"SeimaiBuai": "private",
"KojiProduction": "Toko kouji hou (big box)",
"Yeast": "In-house selected yeast(special original)",
"FermentingPeriod": "42 days",
"FermentingVat": "porcelain enamel tank",
"FermentingTemperature": "10℃",
"Finishing": "No filter, pasteurization at low temperature",
"OtherFeatuersRegardingSakeMaking": "10 years aged in Oak.Barrel",
"ServingSuggestion": "10℃ - 35℃"
},
{
"Name": "Born: Chogin",
"Name@ja": "梵・超吟(ちょうぎん)",
"Photo": "https://codeforfukui.github.io/born/images/16.jpg",
"Image": "https://codeforfukui.github.io/born/images_png/16.png",
"Price_720mL": "10000",
"Price_720mLwithBox": "12000",
"Info@ja": "「完全予約限定品」\n\nマイナス8℃でじっくりと5年間熟成された最高の純米大吟醸酒。素晴らしい香りと深い味は感動を呼ぶ。日本の酒文化を代表する珠玉の名酒です。",
"Awards@ja": "皇室献上品",
"Type": "Junmai Daiginjo (5 years aged at -8℃)",
"AgedYear": "5",
"AgedTemperature": "-8",
"KosherCertified": "Kosher certified",
"Kuramoto": "Katoukichibee Shouten Co., Ltd.",
"Owner": "Atsuhide Kato",
"Toji": "Akira Hirano",
"tel": "81-778-51-1508",
"fax": "81-778-53-1407",
"email": "info@born.co.jp",
"web": "http://www.born.co.jp/",
"Address": "1-11 Yoshie-cho, Sabae-shi, Fukui 916-0002",
"About": "Richi aroma and acidity typical for Junmai Daiginjo method are integrated into a distinctive chracetr.",
"TitratableAcidity": "1.7ml",
"pH": "4",
"AminoAcid": "1.6ml",
"NihonshuDo": "2",
"ResidualSugar_glucose": "11g/l",
"Alcohol": "16% vol.",
"Rice": "Yamadanishiki",
"SeimaiBuai": "20%",
"KojiProduction": "Toko kouji hou (big box)",
"Yeast": "In-house selected yeast (K9)",
"FermentingPeriod": "37 days",
"FermentingVat": "porcelain enamel tank",
"FermentingTemperature": "15℃",
"Finishing": "No filter, pasteurization at low temperature",
"OtherFeatuersRegardingSakeMaking": "Sokujo shubo, a best Japanese Sake method, in state-of-the-art brewery, pharmaceutical maker level until complete health management.",
"ServingSuggestion": "0℃ - 10℃"
},
{
"Name": "Born: Dan",
"Name@ja": "梵・団(だん)",
"Photo": "https://codeforfukui.github.io/born/images/15.jpg",
"Image": "https://codeforfukui.github.io/born/images_png/15.png",
"Price_1800mL": "12000",
"Info@ja": "「完全予約限定品」\n\nマイナス8℃で2年間熟成させた純米大吟醸酒。\nすばらし気品がありながら、冷やはもちろん、古来からの日本酒の飲み方の王道・燗をすると、今まで味わったことの無い、次元の違う、素晴らしい燗上がりがする”極旨”の純米大吟醸です。",
"Awards@ja": "2009年 純米酒大賞・最高得点グランプリ受賞",
"Type": "Junmai Daiginjo (3 years aged at -5℃)",
"AgedYear": "3",
"AgedTemperature": "-5",
"KosherCertified": "Kosher certified",
"Kuramoto": "Katoukichibee Shouten Co., Ltd.",
"Owner": "Atsuhide Kato",
"Toji": "Akira Hirano",
"tel": "81-778-51-1509",
"fax": "81-778-53-1408",
"email": "info@born.co.jp",
"web": "http://www.born.co.jp/",
"Address": "1-11 Yoshie-cho, Sabae-shi, Fukui 916-0003",
"About": "Richi aroma and acidity typical for Junmai Daiginjo method are integrated into a distinctive chracetr.",
"TitratableAcidity": "1.8ml",
"pH": "4",
"AminoAcid": "1.7ml",
"NihonshuDo": "2",
"ResidualSugar_glucose": "11g/l",
"Alcohol": "16% vol.",
"Rice": "Yamadanishiki",
"SeimaiBuai": "20%",
"KojiProduction": "Toko kouji hou (big box)",
"Yeast": "In-house selected yeast (K9)",
"FermentingPeriod": "35 days",
"FermentingVat": "porcelain enamel tank",
"FermentingTemperature": "15℃",
"Finishing": "No filter, pasteurization at low temperature",
"OtherFeatuersRegardingSakeMaking": "Sokujo shubo, a best Japanese Sake method, in state-of-the-art brewery, pharmaceutical maker level until complete health management.",
"ServingSuggestion": "5℃ - 35℃"
},
{
"Name": "Born: Dreams Come True",
"Name@ja": "梵・夢は正夢(まさゆめ)",
"Photo": "https://codeforfukui.github.io/born/images/19.jpg",
"Image": "https://codeforfukui.github.io/born/images_png/19.png",
"Price_1000mL": "10000",
"Info@ja": "梵を象徴する「超吟」と同様、マイナス8℃で5年間熟成された完成度の高い純米大吟醸酒。\nどっしりとした落ちついた香りと、しっとりとなめらかで、あと味が名刀のように切れる名酒。\nこのお酒は精米歩合20%の純米大吟醸酒と精米歩合35%の純米大吟醸酒とがブレンドされたお酒です。",
"Awards@ja": "2003年10月 全日本酒類コンクール 第1位\n2008年〜 サクラメント・サケフェスタ 米国輸入日本酒・最優秀酒蔵賞連続受賞\n2012年 全米日本酒歓評会・最高賞 トップゴールド受賞\nワイングラスでおいしい日本酒アワード2014 最高金賞受賞\n2014年 ロサンゼルス国際ワイン・スピリッツ・コンペティション ゴールドメダル受賞\n2014年 全米日本酒歓評会 ゴールドメダル受賞\n2015年 全米日本酒歓評会 歴代最優秀酒蔵賞・エメラルド賞受賞",
"Type": "Junmai Daiginjo (5 years aged at -8℃)",
"AgedYear": "5",
"AgedTemperature": "-8",
"KosherCertified": "Kosher certified",
"Kuramoto": "Katoukichibee Shouten Co., Ltd.",
"Owner": "Atsuhide Kato",
"Toji": "Akira Hirano",
"tel": "81-778-51-1510",
"fax": "81-778-53-1409",
"email": "info@born.co.jp",
"web": "http://www.born.co.jp/",
"Address": "1-11 Yoshie-cho, Sabae-shi, Fukui 916-0004",
"About": "Richi aroma and acidity typical for Junmai Daiginjo method are integrated into a distinctive chracetr.",
"TitratableAcidity": "1.7ml",
"pH": "4",
"AminoAcid": "1.5ml",
"NihonshuDo": "2",
"ResidualSugar_glucose": "11g/l",
"Alcohol": "16% vol.",
"Rice": "Yamadanishiki",
"SeimaiBuai": "20% Junmai Daiginjo + 35% Junmai Daiginjo = 9:1 (special blend)",
"KojiProduction": "Toko kouji hou (big box)",
"Yeast": "In-house selected yeast (K9)",
"FermentingPeriod": "35 days",
"FermentingVat": "porcelain enamel tank",
"FermentingTemperature": "12℃",
"Finishing": "No filter, pasteurization at low temperature",
"OtherFeatuersRegardingSakeMaking": "Sokujo shubo, a best Japanese Sake method, in state-of-the-art brewery, pharmaceutical maker level until complete health management.",
"ServingSuggestion": "0℃ - 10℃"
},
{
"Name": "Born: Wing Of Japan",
"Name@ja": "梵・日本の翼",
"Photo": "https://codeforfukui.github.io/born/images/18.jpg",
"Image": "https://codeforfukui.github.io/born/images_png/18.png",
"Price_720mL": "5000",
"Info@ja": "0℃で二年間熟成された純米大吟醸酒。\n素晴らしい吟香をもち、口当たりが柔らかく、あと味の切れが最高。国賓クラスの歓迎晩餐会などで乾杯に用いられている。",
"Awards@ja": "日本政府専用機・正式機内酒\n2000年7月 国際酒祭り(イギリス・ロンドン) 第一位グランプリ酒",
"Type": "Junmai Daiginjo (2 years aged at 0℃)",
"AgedYear": "2",
"AgedTemperature": "0",
"KosherCertified": "Kosher certified",
"Kuramoto": "Katoukichibee Shouten Co., Ltd.",
"Owner": "Atsuhide Kato",
"Toji": "Akira Hirano",
"tel": "81-778-51-1511",
"fax": "81-778-53-1410",
"email": "info@born.co.jp",
"web": "http://www.born.co.jp/",
"Address": "1-11 Yoshie-cho, Sabae-shi, Fukui 916-0005",
"About": "Richi aroma and acidity typical for Junmai Daiginjo method are integrated into a distinctive chracetr.",
"TitratableAcidity": "1.7ml",
"pH": "4",
"AminoAcid": "1.6ml",
"NihonshuDo": "2",
"ResidualSugar_glucose": "12g/l",
"Alcohol": "16% vol.",
"Rice": "Yamadanishiki",
"SeimaiBuai": "20% + 35%",
"KojiProduction": "Toko kouji hou (big box)",
"Yeast": "In-house selected yeast (K9)",
"FermentingPeriod": "35 days",
"FermentingVat": "porcelain enamel tank",
"FermentingTemperature": "12℃",
"Finishing": "No filter, pasteurization at low temperature",
"OtherFeatuersRegardingSakeMaking": "Sokujo shubo, a best Japanese Sake method, in state-of-the-art brewery, pharmaceutical maker level until complete health management.",
"ServingSuggestion": "0℃ - 10℃"
},
{
"Name": "Born: Gokuhizo Daiginjo",
"Name@ja": "梵・極秘造(ごくひぞう)大吟醸",
"Photo": "https://codeforfukui.github.io/born/images/22.jpg",
"Image": "https://codeforfukui.github.io/born/images_png/22.png",
"Price_720mL": "5000",
"Price_1800mL": "10000",
"Info@ja": "0℃で3年間熟成された純米大吟醸酒。\n豊満で気高い香りと深い味わい。\n昭和43年、日本で最初に市販された大吟醸酒です。",
"Awards@ja": "2002年5月 国際酒祭り(日本・東京)第1位グランプリ酒 特別賞、酒芸術大賞受賞",
"Type": "Junmai Daiginjo (2 years aged at 0℃)",
"AgedYear": "2",
"AgedTemperature": "0",
"KosherCertified": "Kosher certified",
"Kuramoto": "Katoukichibee Shouten Co., Ltd.",
"Owner": "Atsuhide Kato",
"Toji": "Akira Hirano",
"tel": "81-778-51-1512",
"fax": "81-778-53-1411",
"email": "info@born.co.jp",
"web": "http://www.born.co.jp/",
"Address": "1-11 Yoshie-cho, Sabae-shi, Fukui 916-0006",
"About": "Richi aroma and acidity typical for Junmai Daiginjo method are integrated into a distinctive chracetr.",
"TitratableAcidity": "1.7ml",
"pH": "4",
"AminoAcid": "1.5ml",
"NihonshuDo": "2",
"ResidualSugar_glucose": "11g/l",
"Alcohol": "16% vol.",
"Rice": "Yamadanishiki",
"SeimaiBuai": "20% + 35%",
"KojiProduction": "Toko kouji hou (big box)",
"Yeast": "In-house selected yeast (K9)",
"FermentingPeriod": "35 days",
"FermentingVat": "porcelain enamel tank",
"FermentingTemperature": "12℃",
"Finishing": "No filter, pasteurization at low temperature",
"OtherFeatuersRegardingSakeMaking": "Sokujo shubo, a best Japanese Sake method, in state-of-the-art brewery, pharmaceutical maker level until complete health management.",
"ServingSuggestion": "0℃ - 10℃"
},
{
"Name": "Born: Ice Berg",
"Name@ja": "梵・氷山",
"Photo": "https://codeforfukui.github.io/born/images/21.jpg",
"Image": "https://codeforfukui.github.io/born/images_png/21.png",
"Price_300mLx3": "7619",
"Info@ja": "マイナス5℃で2年間熟成された純米大吟醸酒。\n純粋で透明感のある味。ヴェネチィアンブルーの小びんを組み合わせたボトルはまさに氷山。3本で支えあう人生、宇宙を表現し、究極は世界の平和を祈願している。",
"Type": "Junmai Daiginjo (2 years aged at 0℃)",
"AgedYear": "2",
"AgedTemperature": "0",
"KosherCertified": "Kosher certified",
"Kuramoto": "Katoukichibee Shouten Co., Ltd.",
"Owner": "Atsuhide Kato",
"Toji": "Akira Hirano",
"tel": "81-778-51-1513",
"fax": "81-778-53-1412",
"email": "info@born.co.jp",
"web": "http://www.born.co.jp/",
"Address": "1-11 Yoshie-cho, Sabae-shi, Fukui 916-0007",
"About": "Richi aroma and acidity typical for Junmai Daiginjo method are integrated into a distinctive chracetr.",
"TitratableAcidity": "1.8ml",
"pH": "4",
"AminoAcid": "1.6ml",
"NihonshuDo": "2",
"ResidualSugar_glucose": "12g/l",
"Alcohol": "15% vol.",
"Rice": "Yamadanishiki",
"SeimaiBuai": "35%",
"KojiProduction": "Toko kouji hou (big box)",
"Yeast": "In-house selected yeast (K9)",
"FermentingPeriod": "35 days",
"FermentingVat": "porcelain enamel tank",
"FermentingTemperature": "12℃",
"Finishing": "No filter, pasteurization at low temperature",
"OtherFeatuersRegardingSakeMaking": "Sokujo shubo, a best Japanese Sake method, in state-of-the-art brewery, pharmaceutical maker level until complete health management.",
"ServingSuggestion": "0℃ - 10℃"
},
{
"Name": "Born: Kantsubaki",
"Name@ja": "梵・寒椿(かんつばき)",
"Photo": "https://codeforfukui.github.io/born/images/20.jpg",
"Image": "https://codeforfukui.github.io/born/images_png/20.png",
"Price_720mL": "3500",
"Price_1800mL": "7000",
"Info@ja": "山田錦35%精米歩合の純米大吟醸酒。\n0℃で2年間熟成。素晴らしい吟香と凛とした力強いあと味が自慢で、寒椿の名にふさわしい逸品。",
"Type": "Junmai Daiginjo (2 years aged at 0℃)",
"AgedYear": "2",
"AgedTemperature": "0",
"KosherCertified": "Kosher certified",
"Kuramoto": "Katoukichibee Shouten Co., Ltd.",
"Owner": "Atsuhide Kato",
"Toji": "Akira Hirano",
"tel": "81-778-51-1514",
"fax": "81-778-53-1413",
"email": "info@born.co.jp",
"web": "http://www.born.co.jp/",
"Address": "1-11 Yoshie-cho, Sabae-shi, Fukui 916-0008",
"About": "Richi aroma and acidity typical for Junmai Daiginjo method are integrated into a distinctive chracetr.",
"TitratableAcidity": "1.7ml",
"pH": "4",
"AminoAcid": "1.5ml",
"NihonshuDo": "2",
"ResidualSugar_glucose": "11g/l",
"Alcohol": "16% vol.",
"Rice": "Yamadanishiki",
"SeimaiBuai": "35%",
"KojiProduction": "Toko kouji hou (big box)",
"Yeast": "In-house selected yeast (K9)",
"FermentingPeriod": "35 days",
"FermentingVat": "porcelain enamel tank",
"FermentingTemperature": "12℃",
"Finishing": "No filter, pasteurization at low temperature",
"OtherFeatuersRegardingSakeMaking": "Sokujo shubo, a best Japanese Sake method, in state-of-the-art brewery, pharmaceutical maker level until complete health management.",
"ServingSuggestion": "0℃ - 10℃"
},
{
"Name": "Born: Tokusen Junmai Daiginjo",
"Name@ja": "梵・特撰 純米大吟醸",
"Photo": "https://codeforfukui.github.io/born/images/25.jpg",
"Image": "https://codeforfukui.github.io/born/images_png/25.png",
"Price_300mL": "1200",
"Price_720mL": "2620",
"Price_1800mL": "5300",
"Info@ja": "山田錦38%精米歩合の純米大吟醸酒。\n0℃で2年間熟成。吟香高くコシのある味わいが楽しめる。\n梵の純米大吟醸酒の定番の名品です。",
"Awards@ja": "2005年 全米日本酒歓評会 連続ゴールドメダル受賞\n2009年 純米酒大賞 グランプリ受賞(部門別)\nJAL国内線ファーストクラス搭載酒",
"Type": "Junmai Daiginjo (2 years aged at 0℃)",
"AgedYear": "2",
"AgedTemperature": "0",
"KosherCertified": "Kosher certified",
"Kuramoto": "Katoukichibee Shouten Co., Ltd.",
"Owner": "Atsuhide Kato",
"Toji": "Akira Hirano",
"tel": "81-778-51-1515",
"fax": "81-778-53-1414",
"email": "info@born.co.jp",
"web": "http://www.born.co.jp/",
"Address": "1-11 Yoshie-cho, Sabae-shi, Fukui 916-0009",
"About": "Richi aroma and acidity typical for Junmai Daiginjo method are integrated into a distinctive chracetr.",
"TitratableAcidity": "1.8ml",
"pH": "3.9",
"AminoAcid": "1.6ml",
"NihonshuDo": "5",
"ResidualSugar_glucose": "11g/l",
"Alcohol": "16% vol.",
"Rice": "Yamadanishiki",
"SeimaiBuai": "38%",
"KojiProduction": "Toko kouji hou (big box)",
"Yeast": "In-house selected yeast (K9)",
"FermentingPeriod": "35 days",
"FermentingVat": "porcelain enamel tank",
"FermentingTemperature": "12℃",
"Finishing": "No filter, pasteurization at low temperature",
"OtherFeatuersRegardingSakeMaking": "Sokujo shubo, a best Japanese Sake method, in state-of-the-art brewery, pharmaceutical maker level until complete health management.",
"ServingSuggestion": "0℃ - 35℃"
},
{
"Name": "Born: Hoshi",
"Name@ja": "梵・地球(ほし)",
"Photo": "https://codeforfukui.github.io/born/images/24.jpg",
"Image": "https://codeforfukui.github.io/born/images_png/24.png",
"Price_500mL": "2000",
"Info@ja": "マイナス5℃で2年間熟成した純米大吟醸酒。\n透きとおるような香りと、存在感のある、深くてさわやかな味。",
"Awards@ja": "2004年3月20・22日開催 高円宮杯フェンシングワールドカップ日本大会 公式酒 承認番号第001号",
"Type": "Junmai Daiginjo (2 years aged at -5℃)",
"AgedYear": "2",
"AgedTemperature": "-5",
"KosherCertified": "Kosher certified",
"Kuramoto": "Katoukichibee Shouten Co., Ltd.",
"Owner": "Atsuhide Kato",
"Toji": "Akira Hirano",
"tel": "81-778-51-1516",
"fax": "81-778-53-1415",
"email": "info@born.co.jp",
"web": "http://www.born.co.jp/",
"Address": "1-11 Yoshie-cho, Sabae-shi, Fukui 916-0010",
"About": "Richi aroma and acidity typical for Junmai Daiginjo method are integrated into a distinctive chracetr.",
"TitratableAcidity": "1.7ml",
"pH": "4",
"AminoAcid": "1.6ml",
"NihonshuDo": "2",
"ResidualSugar_glucose": "11g/l",
"Alcohol": "15% vol.",
"Rice": "Yamadanishiki",
"SeimaiBuai": "35%",
"KojiProduction": "Toko kouji hou (big box)",
"Yeast": "In-house selected yeast (K9)",
"FermentingPeriod": "35 days",
"FermentingVat": "porcelain enamel tank",
"FermentingTemperature": "15℃",
"Finishing": "No filter, pasteurization at low temperature",
"OtherFeatuersRegardingSakeMaking": "Sokujo shubo, a best Japanese Sake method, in state-of-the-art brewery, pharmaceutical maker level until complete health management.",
"ServingSuggestion": "0℃ - 10℃"
},
{
"Name": "Born: Kichibee",
"Name@ja": "梵・吉平(きちべえ)",
"Photo": "https://codeforfukui.github.io/born/images/23.jpg",
"Image": "https://codeforfukui.github.io/born/images_png/23.png",
"Price_720mL": "2200",
"Price_1800mL": "4400",
"Info@ja": "山田錦50%精白の純米大吟醸酒。越前古式醸造。\n0℃で二年間熟成。深くて幅のある味が引き出され、看板の名に恥じない名酒。",
"Awards@ja": "2005年 全米日本酒歓評会 ゴールドメダル受賞\nISC2010(インターナショナル・サケ・チャレンジ)トロフィー(第1位)受賞",
"Type": "Junmai Daiginjo (2 years aged at 0℃)",
"AgedYear": "2",
"AgedTemperature": "0",
"KosherCertified": "Kosher certified",
"Kuramoto": "Katoukichibee Shouten Co., Ltd.",
"Owner": "Atsuhide Kato",
"Toji": "Akira Hirano",
"tel": "81-778-51-1517",
"fax": "81-778-53-1416",
"email": "info@born.co.jp",
"web": "http://www.born.co.jp/",
"Address": "1-11 Yoshie-cho, Sabae-shi, Fukui 916-0011",
"About": "Richi aroma and acidity typical for Junmai Daiginjo method are integrated into a distinctive chracetr.",
"TitratableAcidity": "1.8ml",
"pH": "4",
"AminoAcid": "1.6ml",
"NihonshuDo": "3",
"ResidualSugar_glucose": "11g/l",
"Alcohol": "15% vol.",
"Rice": "Yamadanishiki",
"SeimaiBuai": "35% + 50%",
"KojiProduction": "Toko kouji hou (big box)",
"Yeast": "In-house selected yeast (K9)",
"FermentingPeriod": "35 days",
"FermentingVat": "porcelain enamel tank",
"FermentingTemperature": "15℃",
"Finishing": "No filter, pasteurization at low temperature",
"OtherFeatuersRegardingSakeMaking": "Kimoto shubo, a best Japanese Sake method, in state-of-the-art brewery, pharmaceutical maker level until complete health management.",
"ServingSuggestion": "0℃ - 10℃"
},
{
"Name": "Born: Tsuya",
"Name@ja": "梵・艶(つや)",
"Photo": "https://codeforfukui.github.io/born/images/3.jpg",
"Image": "https://codeforfukui.github.io/born/images_png/3.png",
"Price_300mL": "600",
"Price_720mL": "1600",
"Price_1800mL": "3300",
"Info@ja": "山田錦50%精米歩合による純米大吟醸酒。\nマイナス5°Cで一年間熟成。華やかな香りと幅のある味に仕上がった艶やかな酒。",
"Type": "Junmai Daiginjo (1 year aged at 0℃)",
"AgedYear": "1",
"AgedTemperature": "0",
"KosherCertified": "Kosher certified",
"Kuramoto": "Katoukichibee Shouten Co., Ltd.",
"Owner": "Atsuhide Kato",
"Toji": "Akira Hirano",
"tel": "81-778-51-1518",
"fax": "81-778-53-1417",
"email": "info@born.co.jp",
"web": "http://www.born.co.jp/",
"Address": "1-11 Yoshie-cho, Sabae-shi, Fukui 916-0012",
"About": "Richi aroma and acidity typical for Junmai Daiginjo method are integrated into a distinctive chracetr.",
"TitratableAcidity": "1.7ml",
"pH": "4",
"AminoAcid": "1.5ml",
"NihonshuDo": "1",
"ResidualSugar_glucose": "11g/l",
"Alcohol": "15% vol.",
"Rice": "Yamadanishiki",
"SeimaiBuai": "50%",
"KojiProduction": "Toko kouji hou (big box)",
"Yeast": "In-house selected yeast (K9)",
"FermentingPeriod": "35 days",
"FermentingVat": "porcelain enamel tank",
"FermentingTemperature": "12℃",
"Finishing": "No filter, pasteurization at low temperature",
"OtherFeatuersRegardingSakeMaking": "Sokujo shubo, a best Japanese Sake method, in state-of-the-art brewery, pharmaceutical maker level until complete health management.",
"ServingSuggestion": "0℃ - 10℃"
},
{
"Name": "Born: Ginsen",
"Name@ja": "梵・吟撰(ぎんせん)",
"Photo": "https://codeforfukui.github.io/born/images/2.jpg",
"Image": "https://codeforfukui.github.io/born/images_png/2.png",
"Price_720mL": "1600",
"Info@ja": "山田錦50%精米歩合の0℃で一年間熟成された特別純米酒(限定品)。芳醇旨口",
"Awards@ja": "ISC2008(インターナショナル・サケ・チャレンジ) 最高賞トロフィー受賞\nIWC2010(インターナショナル・ワイン・チャレンジ) チャンピオン・サケ(世界第一位)受賞",
"Type": "Junmai Daiginjo (2 years aged at -5℃)",
"AgedYear": "2",
"AgedTemperature": "-5",
"KosherCertified": "Kosher certified",
"Kuramoto": "Katoukichibee Shouten Co., Ltd.",
"Owner": "Atsuhide Kato",
"Toji": "Akira Hirano",
"tel": "81-778-51-1519",
"fax": "81-778-53-1418",
"email": "info@born.co.jp",
"web": "http://www.born.co.jp/",
"Address": "1-11 Yoshie-cho, Sabae-shi, Fukui 916-0013",
"About": "Richi aroma and acidity typical for Junmai Daiginjo method are integrated into a distinctive chracetr.",
"TitratableAcidity": "1.7ml",
"pH": "4",
"AminoAcid": "1.5ml",
"NihonshuDo": "1",
"ResidualSugar_glucose": "11g/l",
"Alcohol": "15% vol.",
"Rice": "Yamadanishiki",
"SeimaiBuai": "50%",
"KojiProduction": "Toko kouji hou (big box)",
"Yeast": "In-house selected yeast (K9)",
"FermentingPeriod": "35 days",
"FermentingVat": "porcelain enamel tank",
"FermentingTemperature": "12℃",
"Finishing": "No filter, pasteurization at low temperature",
"OtherFeatuersRegardingSakeMaking": "Sokujo shubo, a best Japanese Sake method, in state-of-the-art brewery, pharmaceutical maker level until complete health management.",
"ServingSuggestion": "0℃ - 10℃"
},
{
"Name": "Born: Gold",
"Name@ja": "梵・ゴールド(GOLD)",
"Photo": "https://codeforfukui.github.io/born/images/1.jpg",
"Image": "https://codeforfukui.github.io/born/images_png/1.png",
"Price_720mL": "1429",
"Price_1800mL": "3000",
"Info@ja": "マイナス10°Cで一年間熟成された、無ろ過純米大吟醸の生酒をビン燗火入れして旨さを封じ込めた黄金色をした名酒です\n熱々のチーズパスタ・シチューやオリーブを使った魚のカルパッチョなど西洋料理とも抜群の相性です。\nキリリと冷やして、大きめのワイングラスでお試し下さい。",
"Awards@ja": "2013年 ロサンゼルス国際ワイン・スピリッツ・コンペティション ゴールドメダル受賞\n2014年 ロサンゼルス国際ワイン・スピリッツ・コンペティション 最高賞・トップゴールド受賞\n2014年 全米日本酒歓評会 ゴールドメダル受賞",
"Type": "Junmai Daiginjo (1 year aged at -10℃)",
"AgedYear": "1",
"AgedTemperature": "-10",
"KosherCertified": "Kosher certified",
"Kuramoto": "Katoukichibee Shouten Co., Ltd.",
"Owner": "Atsuhide Kato",
"Toji": "Akira Hirano",
"tel": "81-778-51-1520",
"fax": "81-778-53-1419",
"email": "info@born.co.jp",
"web": "http://www.born.co.jp/",
"Address": "1-11 Yoshie-cho, Sabae-shi, Fukui 916-0014",
"About": "Richi aroma and acidity typical for Junmai Daiginjo method are integrated into a distinctive chracetr.",
"TitratableAcidity": "1.7ml",
"pH": "4",
"AminoAcid": "1.4ml",
"NihonshuDo": "1",
"ResidualSugar_glucose": "10g/l",
"Alcohol": "15% vol.",
"Rice": "Yamadanishiki",
"SeimaiBuai": "50%",
"KojiProduction": "Toko kouji hou (big box)",
"Yeast": "In-house selected yeast (K9)",
"FermentingPeriod": "35 days",
"FermentingVat": "porcelain enamel tank",
"FermentingTemperature": "15℃",
"Finishing": "No filter, pasteurization at low temperature",
"OtherFeatuersRegardingSakeMaking": "Sokujo shubo, a best Japanese Sake method, in state-of-the-art brewery, pharmaceutical maker level until complete health management.",
"ServingSuggestion": "5℃ - 20℃"
},
{
"Name": "Born: Tokishirazu",
"Name@ja": "梵・ときしらず",
"Photo": "https://codeforfukui.github.io/born/images/6.jpg",
"Image": "https://codeforfukui.github.io/born/images_png/6.png",
"Price_720mL": "1300",
"Price_1800mL": "2700",
"Info@ja": "麹50%掛55%精米歩合の熟成純米酒。\n5°Cで五年間熟成のたまもので、素晴らしい熟成香と色。\n冷やでコシがあり、ぬる燗で味深まる。\n日本酒党には、まさに「不知時」の酒。",
"Awards@ja": "2004年・2005年 全米日本酒歓評会 ゴールドメダル受賞\n純米酒燗評会2008 全国第一位\n2012年 純米酒大賞 金賞受賞",
"Type": "Junmai Ginjo (5 years aged at 5℃)",
"AgedYear": "5",
"AgedTemperature": "5",
"KosherCertified": "Kosher certified",
"Kuramoto": "Katoukichibee Shouten Co., Ltd.",
"Owner": "Atsuhide Kato",
"Toji": "Akira Hirano",
"tel": "81-778-51-1521",
"fax": "81-778-53-1420",
"email": "info@born.co.jp",
"web": "http://www.born.co.jp/",
"Address": "1-11 Yoshie-cho, Sabae-shi, Fukui 916-0015",
"About": "Richi aroma and acidity typical for Junmai Daiginjo method are integrated into a distinctive chracetr.",
"TitratableAcidity": "1.8ml",
"pH": "3.5",
"AminoAcid": "1.7ml",
"NihonshuDo": "5",
"ResidualSugar_glucose": "11g/l",
"Alcohol": "15% vol.",
"Rice": "Gohyakumangoku/Yamadanishiki",
"SeimaiBuai": "55%",
"KojiProduction": "Toko kouji hou (big box)",
"Yeast": "In-house selected yeast (KZ10)",
"FermentingPeriod": "30 days",
"FermentingVat": "porcelain enamel tank",
"FermentingTemperature": "12℃",
"Finishing": "No filter, pasteurization at low temperature",
"OtherFeatuersRegardingSakeMaking": "Sokujo shubo, a best Japanese Sake method, in state-of-the-art brewery, pharmaceutical maker level until complete health management.",
"ServingSuggestion": "0℃ - 10℃"
},
{
"Name": "Born: Junmai 55",
"Name@ja": "梵・純米(純米) (磨き五割五分)",
"Photo": "https://codeforfukui.github.io/born/images/4.jpg",
"Image": "https://codeforfukui.github.io/born/images_png/4.png",
"Price_720mL": "1191",
"Price_1800mL": "2381",
"Info@ja": "さわやかで重厚なコシのある香りがあり、素晴らしい切れとともに、軽快で深い味が特徴です。そのまま”ひや”や、キリリとと冷たく冷やしても最高です。燗をすると酸がきいて味がより深くなり抜群の旨さです。家庭料理から本格的洋風料理まで、 どんな料理にも合う、オールマイティーの旨さの「梵」の定番酒です。",
"Awards@ja": "2012年 純米酒大賞 金賞受賞\n2012年 全米日本酒歓評会 ゴールドメダル受賞",
"Type": "Junmai Ginjo (1 year aged 0℃)",
"AgedYear": "1",
"AgedTemperature": "0",
"KosherCertified": "Kosher certified",
"Kuramoto": "Katoukichibee Shouten Co., Ltd.",
"Owner": "Atsuhide Kato",
"Toji": "Akira Hirano",
"tel": "81-778-51-1522",
"fax": "81-778-53-1421",
"email": "info@born.co.jp",
"web": "http://www.born.co.jp/",
"Address": "1-11 Yoshie-cho, Sabae-shi, Fukui 916-0016",
"About": "Richi aroma and acidity typical for Junmai Daiginjo method are integrated into a distinctive chracetr.",
"TitratableAcidity": "1.7ml",
"pH": "3.9",
"AminoAcid": "1.6ml",
"NihonshuDo": "3",
"ResidualSugar_glucose": "10g/l",
"Alcohol": "15% vol.",
"Rice": "Gohyakumangoku/Yamadanishiki",
"SeimaiBuai": "55%",
"KojiProduction": "Toko kouji hou (big box)",
"Yeast": "In-house selected yeast (KZ10)",
"FermentingPeriod": "30 days",
"FermentingVat": "porcelain enamel tank",
"FermentingTemperature": "15℃",
"Finishing": "Paper filter, pasteurization at low temperature",
"OtherFeatuersRegardingSakeMaking": "Sokujo shubo, a best Japanese Sake method, in state-of-the-art brewery, pharmaceutical maker level until complete health management.",
"ServingSuggestion": "10℃ - 40℃"
},
{
"Name": "Born: Junsui",
"Name@ja": "梵・純粋(純米大吟醸)",
"Photo": "https://codeforfukui.github.io/born/images/9.jpg",
"Image": "https://codeforfukui.github.io/born/images_png/9.png",
"Price_300mL": "500",
"Type": "Junmai Ginjo (1 year aged at -5℃)",
"AgedYear": "1",
"AgedTemperature": "-5",
"KosherCertified": "Kosher certified",
"Kuramoto": "Katoukichibee Shouten Co., Ltd.",
"Owner": "Atsuhide Kato",
"Toji": "Akira Hirano",
"tel": "81-778-51-1523",
"fax": "81-778-53-1422",
"email": "info@born.co.jp",
"web": "http://www.born.co.jp/",
"Address": "1-11 Yoshie-cho, Sabae-shi, Fukui 916-0017",
"About": "Richi aroma and acidity typical for Junmai Daiginjo method are integrated into a distinctive chracetr.",
"TitratableAcidity": "1.6ml",
"pH": "3.8",
"AminoAcid": "1.5ml",
"NihonshuDo": "1",
"ResidualSugar_glucose": "11g/l",
"Alcohol": "15% vol.",
"Rice": "Yamadanishiki",
"SeimaiBuai": "50%",
"KojiProduction": "Toko kouji hou (big box)",
"Yeast": "In-house selected yeast (K9)",
"FermentingPeriod": "35 days",
"FermentingVat": "porcelain enamel tank",
"FermentingTemperature": "12℃",
"Finishing": "No filter, pasteurization at low temperature",
"OtherFeatuersRegardingSakeMaking": "Sokujo shubo, a best Japanese Sake method, in state-of-the-art brewery, pharmaceutical maker level until complete health management.",
"ServingSuggestion": "0℃ - 10℃"
},
{
"Name": "Born: Muroka Nama Genshu",
"Name@ja": "梵・無ろ過生原酒(純米大吟醸)",
"Photo": "https://codeforfukui.github.io/born/images/7.jpg",
"Image": "https://codeforfukui.github.io/born/images_png/7.png",
"Price_720mL": "1800",
"Price_1800mL": "3800",
"Info@ja": "マイナス10°Cで一年間熟成された、純米大吟醸酒。\n力強い山廃生原酒の骨太さを持ちながら、香り高く、フレッシュな旬の旨さを封じ込めた”豊潤旨口”。",
"Awards@ja": "2013年 ロサンゼルス国際ワイン・スピリッツ コンペティション ゴールドメダル受賞\n2014年 ロサンゼルス国際ワイン・スピリッツ・コンペティション 最高賞・トップゴールド受賞\n2015年 ロサンゼルス国際ワイン・スピリッツ・コンペティション 最高賞・トップゴールド受賞",
"Type": "Junmai Daiginjo (1 year aged at -10℃)",
"AgedYear": "1",
"AgedTemperature": "-10",
"KosherCertified": "Kosher certified",
"Kuramoto": "Katoukichibee Shouten Co., Ltd.",
"Owner": "Atsuhide Kato",
"Toji": "Akira Hirano",
"tel": "81-778-51-1524",
"fax": "81-778-53-1423",
"email": "info@born.co.jp",
"web": "http://www.born.co.jp/",
"Address": "1-11 Yoshie-cho, Sabae-shi, Fukui 916-0018",
"About": "Richi aroma and acidity typical for Junmai Daiginjo method are integrated into a distinctive chracetr.",
"TitratableAcidity": "1.7ml",
"pH": "4",
"AminoAcid": "1.5ml",
"NihonshuDo": "2",
"ResidualSugar_glucose": "11g/l",
"Alcohol": "16% vol.",
"Rice": "Yamadanishiki",
"SeimaiBuai": "50%",
"KojiProduction": "Toko kouji hou (big box)",
"Yeast": "In-house selected yeast (K9)",
"FermentingPeriod": "35 days",
"FermentingVat": "porcelain enamel tank",
"FermentingTemperature": "12℃",
"Finishing": "No filter, No pasteurization",
"OtherFeatuersRegardingSakeMaking": "Sokujo shubo, a best Japanese Sake method, in state-of-the-art brewery, pharmaceutical maker level until complete health management.",
"ServingSuggestion": "0℃ - 10℃"
},
{
"Name": "Born: Premium Sparkling",
"Name@ja": "梵・プレミアムスパークリング 純米大吟醸(瓶内二次発酵)",
"Photo": "https://codeforfukui.github.io/born/images/13.jpg",
"Image": "https://codeforfukui.github.io/born/images_png/13.png",
"Price_375mL": "3500",
"Price_750mL": "7000",
"Awards@ja": "ワイングラスでおいしい日本酒アワード2014 最高金賞受賞\n2014年 ロサンゼルス国際ワイン・スピリッツ・コンペティション ゴールドメダル受賞",
"Type": "Junmai Daiginjo (Secondary fermentation in the bottle and 1 year aged -10℃)",
"AgedYear": "1",
"AgedTemperature": "-10",
"KosherCertified": "Kosher certified",
"Kuramoto": "Katoukichibee Shouten Co., Ltd.",
"Owner": "Atsuhide Kato",
"Toji": "Akira Hirano",
"tel": "81-778-51-1525",
"fax": "81-778-53-1424",
"email": "info@born.co.jp",
"web": "http://www.born.co.jp/",
"Address": "1-11 Yoshie-cho, Sabae-shi, Fukui 916-0019",
"About": "Richi aroma and acidity typical for Junmai Daiginjo method are integrated into a distinctive chracetr.",
"TitratableAcidity": "private",
"pH": "private",
"AminoAcid": "private",
"NihonshuDo": "private",
"ResidualSugar_glucose": "private",
"Alcohol": "16% vol.",
"Rice": "Yamadanishiki",
"SeimaiBuai": "20%",
"KojiProduction": "Toko kouji hou (big box)",
"Yeast": "In-house selected yeast (K9)",
"FermentingPeriod": "35 days",
"FermentingVat": "porcelain enamel tank",
"FermentingTemperature": "12℃",
"Finishing": "No filter, No pasteurization (nama)",
"OtherFeatuersRegardingSakeMaking": "Sokujo shubo, a best Japanese Sake method, in state-of-the-art brewery, pharmaceutical maker level until complete health management.",
"ServingSuggestion": "0℃ - 10℃"
},
{
"Name": "Born: Shiboritate Hatsuyuki (Yamadanishiki)",
"Name@ja": "梵・しぼりたて初雪 山田錦 純米大吟醸(限定品)",
"Photo": "https://codeforfukui.github.io/born/images/12.jpg",
"Image": "https://codeforfukui.github.io/born/images_png/12.png",
"Price_720mL": "1800",
"Type": "Junmai Daiginjo (nama genshu)",
"AgedYear": "0",
"AgedTemperature": "-",
"KosherCertified": "Kosher certified",
"Kuramoto": "Katoukichibee Shouten Co., Ltd.",
"Owner": "Atsuhide Kato",
"Toji": "Akira Hirano",
"tel": "81-778-51-1526",
"fax": "81-778-53-1425",
"email": "info@born.co.jp",
"web": "http://www.born.co.jp/",
"Address": "1-11 Yoshie-cho, Sabae-shi, Fukui 916-0020",
"About": "Richi aroma and acidity typical for Junmai Daiginjo method are integrated into a distinctive chracetr.",
"TitratableAcidity": "1.8ml",
"pH": "4.2",
"AminoAcid": "1.7ml",
"NihonshuDo": "2",
"ResidualSugar_glucose": "12g/l",
"Alcohol": "17% vol.",
"Rice": "Yamadanishiki",
"SeimaiBuai": "35% + 50%",
"KojiProduction": "Toko kouji hou (big box)",
"Yeast": "In-house selected yeast (K9)",
"FermentingPeriod": "35 days",
"FermentingVat": "porcelain enamel tank",
"FermentingTemperature": "12℃",
"Finishing": "No filter, No pasteurization (nama)",
"OtherFeatuersRegardingSakeMaking": "Sokujo shubo, a best Japanese Sake method, in state-of-the-art brewery, pharmaceutical maker level until complete health management.",
"ServingSuggestion": "0℃ - 10℃"
},
{
"Name": "Born: Funaba Shunshibori",
"Name@ja": "梵・槽場(ふなば)旬搾り(磨き三割五分)",
"Photo": "https://codeforfukui.github.io/born/images/8.jpg",
"Image": "https://codeforfukui.github.io/born/images_png/8.png",
"Price_720mL": "2500",
"Price_1800mL": "5000",
"Info@ja": "このお酒は、旬搾り・無加圧という、酒袋から自然に流れ出た一滴一滴を集めた純米大吟醸の生原酒です。\n香り高く、フレッシュな旬の旨さをご堪能ください。",
"Type": "Junmai Daiginjo (nama genshu)",
"AgedYear": "0",
"AgedTemperature": "-",
"KosherCertified": "Kosher certified",
"Kuramoto": "Katoukichibee Shouten Co., Ltd.",
"Owner": "Atsuhide Kato",
"Toji": "Akira Hirano",
"tel": "81-778-51-1527",
"fax": "81-778-53-1426",
"email": "info@born.co.jp",
"web": "http://www.born.co.jp/",
"Address": "1-11 Yoshie-cho, Sabae-shi, Fukui 916-0021",
"About": "Richi aroma and acidity typical for Junmai Daiginjo method are integrated into a distinctive chracetr.",
"TitratableAcidity": "1.7ml",
"pH": "4",
"AminoAcid": "1.6ml",
"NihonshuDo": "2",
"ResidualSugar_glucose": "11g/l",
"Alcohol": "16% vol.",
"Rice": "Yamadanishiki",
"SeimaiBuai": "35%",
"KojiProduction": "Toko kouji hou (big box)",
"Yeast": "In-house selected yeast (K9)",
"FermentingPeriod": "35 days",
"FermentingVat": "porcelain enamel tank",
"FermentingTemperature": "12℃",
"Finishing": "No filter, No pasteurization",
"OtherFeatuersRegardingSakeMaking": "Sokujo shubo, a best Japanese Sake method, in state-of-the-art brewery, pharmaceutical maker level until complete health management.",
"ServingSuggestion": "0℃ - 10℃"
},
{
"Name": "Born: Junsen",
"Name@ja": "梵・純撰(じゅんせん)(純米大吟醸)",
"Photo": "https://codeforfukui.github.io/born/images/10.jpg",
"Image": "https://codeforfukui.github.io/born/images_png/10.png",
"Price_180mL": "400",
"Price_500mL": "1143",
"Awards@ja": "国際線ビジネスクラス指名No.1の酒",
"Rice": "Yamadanishiki",
"SeimaiBuai": "50%"
},
{
"Name": "Born: Shiboritate Hatsuyuki (Gohyakumangoku)",
"Name@ja": "梵・しぼりたて初雪 五百万石 純米吟醸(限定品)",
"Photo": "https://codeforfukui.github.io/born/images/11.jpg",
"Image": "https://codeforfukui.github.io/born/images_png/11.png",
"Price_720mL": "1429",
"Rice": "Gohyakumangoku",
"SeimaiBuai": "55%"
},
{
"Name": "Born: Muroka Nama Genshu Usunigori Awayuki",
"Name@ja": "梵・無ろ過生酒純米大吟醸うすにごり 淡雪(あわゆき)",
"Photo": "https://codeforfukui.github.io/born/images/14.jpg",
"Image": "https://codeforfukui.github.io/born/images_png/14.png",
"Price_1800mL": "3238",
"Rice": "Yamadanishiki",
"SeimaiBuai": "50%"
}
]