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Kenbishi "Mizuho" Junmai

Kenbishi "Mizuho" Junmai

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$49.00 USD
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$49.00 USD
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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. 

Kenbishi Mizuho Junmai is a perfectly balanced blend of savory flavors: brown sugar, toasted nuts, pastry, wild mushrooms, earth, spice, steaming brown rice, and brown butter. On the palate it's velvety and dense, like a Napa Valley merlot. By design, Mizuho warms beautifully to any temperature, although I like it most at around 110F, where the sweetness and aroma are enhanced but the acidity isn't yet emphasized. If you have one, I recommend serving in an earthenware ochoko to highlight the sake's earthy rusticity and play off the 515 year history of this incredible brewery.