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17min chapter
Kenbishi - A Sake for the Ages
Sake Deep Dive
Exploring the Craft of Kenbi-Shi Sake Making
The chapter delves into the meticulous process of rice selection, polishing, and aging in Kenbi-Shi sake making, comparing it to whiskey production. It discusses specific aged sake variants like Mizuho and Zuyisho, emphasizing transparency in labeling and maintaining quality control. The episode highlights the unique approach of using quality rice varieties and avoiding traditional sake classifications, showcasing the dedication of the producers to creating high-quality, distinctive sake.
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Discover
highlights
Listen to the best highlights from the podcasts you love and dive into the full episode