Description
剣菱 黒松
Nada, Hyogo Prefecture
Est. 1505
Established in 1505, Kenbishi is the oldest existing brewery in the Nada Region, and the 4th oldest brewery in Japan. The logo on their label today was trademarked in 1505, and was the first trademark in Sake history.
Kenbishi produce a very unique style of Sake, continuing to use the Yamahai method, and using wild yeast and natural fermentation, with famous hard water from Nada called Miyamizu. The high mineral content of this water encourages strong fermentation and makes the Sake dry. Kenbishi’s approach is minimum interference, and results in a longer brewing time. The sake is then matured for an average of 2.5 years.
The house style is dry with aged character, with high acidity and umami. In Japanese history, many famous people including Samurai and Geiko loved Kenbishi, it is one of a kind.
Tasting Comment:
Kenbishi’s classic style Sake with full flavour with good Umami and acidity in clear light golden colour. Blended with 1 YO to 4 YO aged Sake. A beautifully complex aroma with hints of mushroom, cheese and crushed nuts. The texture is creamy and give a nice spice. When this Sake is served warm, the texture become soft and mild. Umami with sweetness and smooth and mild acidity. Long finish with hint of bitter chocolate.
Food Suggestion:
Grilled fish, black garlic cod, scallops, BBQ duck, chicken or lamb. Strong miso or soy sauce flavoured dishes such as teriyaki, sukiyaki or miso hot pot. Truffle infused dish is very good compliment.
Ingredients: Rice, Koji Rice, Brewed Alcohol
ABV: 17%
COL: 900ml
