Organic & Sustainable Fermentation for True Taste
The Kenshô commitment is as real and natural as the ingredients we use. Our sake is organic, sustainably farmed and has a natural flavor thanks to our natural fermentation process, without preservatives nor added sugars.
Organic Product
Sustainable Agriculture
Natural Fermentation
Natural Umami
Buy Kenshô Sake
Mediterranean Sake
Sake in Japanese means “alcoholic drink” and is the national drink of Japan. All Kenshô sakes are junmai style, which means “pure rice.” In the West, this term has been translated “rice wine”, as it means that the alcohol comes from the fermentation of rice and has an alcohol content similar to wine.
Harvest Rice
Purify Rice
Development of koji: rice + koji spores = rice koji
Fermentation for 6 months: purified rice + rice koji + yeast
Pressing:
Sake:
Nigori
No filtering + water
Yuzu-sake
No filtering
+ 2nd fermentation inside bottle + “yuzu” citrus
“Tokubetsu” Special
filtered + water
“Genshu” Genius
filtered
Sparkling
No filtered
+ 2nd fermentation inside bottle
Sake kasu:
Shochu
distilled
Vinagre
acetic bacteria
+ oxygen