Kobe, Hyogo Prefecture, Japan
First recognized in 1505, Kenbishi is Japan’s oldest sake brand—synonymous with heritage, craftsmanship, and enduring quality. “Mizuho”, meaning “Golden Grain”, is aged for two to eight years before bottling, resulting in a sake of remarkable depth, smoothness, and umami richness.
This medium-to-full-bodied Junmai reveals savory aromas of tamari, marinated mushrooms, and roasted nuts, balanced by subtle sweetness and a silky mouthfeel. On the palate, layers of soy, cocoa, and chestnut unfold into a long, warming finish that lingers with quiet sophistication.
Made exclusively from Yamada Nishiki rice, Mizuho captures the essence of Hyogo’s brewing tradition—bold yet elegant, ancient yet timeless. It’s exceptionally versatile: serve warm to enhance its umami and spice complexity, or slightly chilled for a softer, silkier texture.
Ideal for pairing with rich seafoods like uni and toro, Kobe wagyu beef, or aged cheeses and chocolate desserts, Mizuho elevates food with its deep, savory resonance.
Style: Junmai (Yamahai Aged 2–8 Years)
Serving Temperature: Warm or Slightly Chilled
Perfect For: Fine dining, wagyu, aged cheeses, and umami-forward dishes
