More than 500 years of delicious taste
Famous for its delicious Wagyu beef, Kobe is also the birthplace of one of the oldest brands in the world: Kenbishi. For over 500 years, this sake house has benefited from the virtues of Japan’s Hyogo region. Known and recognised for its great consistency, Kenbishi is undoubtedly a blend of artistic craftsmanship and centuries-old know-how to reach delicious taste.
It produces sakes from another era. This is, in fact, its first motto: ”stop the clock” ! Indeed, since its inception, Kenbishi, which means ”sword and diamond,” has created its own style of sake that is highly acclaimed by the public. Its product line includes sakes with flavour and plenty of umami. The house is fond of aged sakes, known as Koshu. Its signature is the blend of several vintages: this imparts strength and delicious rice flavours.
In addition, Kenbishi has a second precept: ”to return in kind to our customers the money they have invested.” In other words: quality, quality, and quality! The Kura uses the king of rice, Yamada Nishiki. But in addition, the house selects the first category Special A rice. It’s a bit technical, but in Japanese sake, certain production areas for Yamada Nishiki are considered exceptional from a geological and climatic point of view: they are all in Hyogo. The rice from these rice paddies is intended to produce very great Nihonshu. It goes without saying that Kenbishi employs around a hundred trained and dedicated kurabito (employees specialized in sake production), because everything is done by hand.
Kenbishi sakes are unique. These are traditional sakes worth discovering, and don’t hesitate to open them with food to fully enjoy the virtues of nihonshu: its ability to enhance the ingredients.