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Hyogo
Oldest trademarked brewery in Japan (1505). Produces traditional styles of sake that are timeless in their taste.
Kenbishi maintains the tradition of producing umami-rich and complex styles of sake. They are masters of aging & blending sake, all of which is made using the Yamahai Technique. Kenbishi pairs best with rich and flavourful foods.
For over 500 years Kenbishi has witnessed the changes in sake history. Founded in 1505, Kenbishi is the oldest trademarked brewery, with its iconic logo depicting a sword and a diamond. Throughout history, its sake has been loved by many poets and artists, and it has often been featured in poems and ukiyo-e (woodblock prints). Kenbishi’s story started in Itami but moved to Nada in the Showa Period. The Shirakashi family, the current family that manages the brewery, inherited the legacy of former owners and still today the signature taste has not changed much from their early years of production. Sticking to their company motto, “to be a stopped clock,” Kenbishi resisted historical changes in consumer trends, hoping to deliver the best-produced sake to their loyal customers. Kenbishi is faithful to “mono,” which refers to both “item” (traditional sake equipment) and “people” (craftsmen, farmers, and blenders) in making sake with consistency in style over time. They believed any changes in the “mono” would alter the taste of Kenbishi’s sake. To safeguard the traditional taste of sake they are proud of, Kenbishi has made great efforts to train new generations of craftsmen in making traditional wooden tanks and tools so that the skills and expertise do not get lost.
Nada is well-known for its Miyamizu, a hard water that originates from Mt. Rokko and passes through the region's seashell strata, dissolving minerals along the way. Kenbishi has been using Miyamizu in its sake production both back in Itami and now in Nada to make the same style of sake. Kenbishi sources its rice from contracted farmers, ensuring the brewery gets the highest-quality Yamada Nishiki and Aiyama for its sake brewing.
Hyogo prefecture is blessed by the surrounding natural environment for sake production. In Nada, Kenbishi benefits from the Rokko-oroshi cold mountains winds in winter for sake brewing. With the highest-grade Yamada Nishiki, Miyamizu, and skilled expertise from kurabito from the Tanba Toji Guild, they have the perfect recipe for making excellent sake.
The night before the raid - the 47 Ronin enjoy some Kenbishi to steel their nerves (maybe!)
