Description
剣菱 瑞祥
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 a very classic Sake brewery, maintaining its traditional Sake making methods which involve the Yamahai method and wild yeast.
This sake is made with 100% ‘Yamadanishiki’ rice (known as the ‘King of Sake’ rice). ‘Zuisho’ means ‘A sign of a happy thing’.
This sake is blended with 5 YO to 12 YO aged Sake. Kenbishi blends this Sake only once a year. It is a super limited release.
The distinctive gold colour shows its age. Cacao and Christmas dried fruits on the nose, creamy texture with warm spiciness and honey combination.
Rich and complex with a long finish. Still showing some freshness.
Food Suggestion:
Best with full-flavoured foods complimented with things like white miso and Worcestershire sauce.
Also good with blue cheese and chocolate.
Ingredients: Water, Rice, Koji Rice, Sake yeast
ABV: 18%
VOL: 720ml
