Kenbishi

"Kenbishi" is a brand with a history of over 500 years, the oldest in Japan, and embodies the philosophy of the family precept "Stay like a stopped clock."
It continues to preserve the unchanging taste of Kenbishi by adjusting different conditions every year (rice polishing ratio, aging period, rice variety) with blending technology without being swayed by trends.
It is characterized by a unique brewing method that maximizes the umami of rice through high-temperature long-term fermentation and maintains a yellowish hue and deep umami with minimal filtration.
Although it is an "ordinary sake" not classified as specific designation sake, it emits a unique presence in Nada even in modern times as one of the three great famous sake of the Edo period, with a balance of dryness and umami and a soft mouthfeel.