Elegant aroma and rich and mature taste, truly unique, for this aged sake made with rice Yamadanishiki of Hyogo prefecture and with the ancient and laborious technique yamahai*. Blend of aging up to eight years (a sake aged up to 2 years + a sake aged up to 8 years) which gives it a slightly yellowed color and a unique complexity.
On the nose umami, chestnut and roasted coffee, intense on the palate with good acidity (2.2), and warm notes of umami, smoke and dried fruit. Long finish with hints of coffee, chocolate and caramel.
We really like because it makes you discover something new every time you drink it.
* The term yamahai refers to a type of kimoto method in which the mixing action is avoided to generate lactic acids.
Stews, roasts, aged cheeses, truffles, but also chocolate and hazelnuts at the end of the meal.
In Japanese cuisine: traditional dishes (ramen, tempura, shabu shabu etc.).
Kenbishi is Japan's oldest sake company, founded in 1505! Its traces are found in the history books and in the paintings of the time we can find its characteristic logo.
The sakes are aged in steel tanks, this is the only innovation brought to this sakagura, where they still build all the tools necessary for production today.