Description
剣菱 瑞穂
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 is very classic – keeping same Sake making methods which involve Yamahai method and wild yeast. King of Sake rice ‘Yamadanishiki’ 100% used. ‘Mizuho’ means ‘ear of rice’, but in this case, Kenbishi meant it is ‘Junmai’. Blends of 2 YO to 8 YO tank aged Sake. Distinctive golden colour. Medium to full body. It shows honey, malt and nuts on nose. High in Umami and acidity. Texture is smooth and mouth coating warmth. Rich and complex on the palate with a crisp long finish.
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
ABV: 17.5%
VOL: 720ml
