Kenbishi Shuzo

A singular, historic Hyogo brewery, which is utterly committed to its recipes and tradition. Kenbishi tastes like Kenbishi...it's a house style, blended, the junmai is aged an average of 8 years, from an unknown combination of rice, polishing ratios and techniques (except yamahai-- we do know it involves yamahai!)

In order to preserve their traditional methods, Kenbishi has played a significant role in keeping the local cooperage and forestry industries alive. At one point, because of the widespread use of stainless steel and fiberglass, Hyogo prefecture was down to one elderly master cooper with no apprentices. Now, with the support of Kenbishi, a 3-person cooperage is flourishing and encouraging tojis to return to the old ways.