Andrew and Jim explore the history and brewing process of Kenbishi sake, discussing traditional techniques like Dakidaru and Futakoji. They highlight the brand's longevity, commitment to quality, and unique approach to sake making. The episode delves into the brewery's heritage, woodcrafting workshop, and business opportunities in the sake industry.
Kenbishi brewery's iconic logo of Hakutsuru symbolizes quality and tradition, representing male and female.
Kenbishi's dedication to traditional brewing practices includes handmade, aged, and blended sake with foot-a-koji production.
Deep dives
History and Legacy of Hakutsuru Logo
Kenbishi brewery explores the oldest logo for any company worldwide, the iconic logo of Hakutsuru. The logo holds historical significance and symbolizes male and female. Kenbishi delves into the unique history behind the logo and its representation of quality and tradition.
Significance of Kim Beeshi in Sake Making
Kim Beeshi is a renowned brewery with deep-rooted traditions dating back to the Sengoku period. Founded in 1505, with ownership changes over its history, Kim Beeshi has upheld its commitment to handmade, aged, and blended sake. Their meticulous methods span foot-a-koji production for 100% of their sake, showcasing a dedication to traditional brewing practices.
Ken Beeshi's Craftsmanship and Unique Sake Lineup
Ken Beeshi's focus on craftsmanship extends to their woodworking workshop where they craft tools for sake production. They emphasize quality through traditional methods in rice polishing, rice cultivation, and equipment making. Their sake lineup includes iconic labels like Ken Beeshi, Kuromatsu, and Gokujo, with a distinct emphasis on aging and blending to maintain their signature quality.
Embracing Tradition and Quality in Ken Beeshi Sake
Ken Beeshi stands out for its commitment to maintaining traditional brewing techniques while adapting to modern demands. The brewery's aged sake, with products like Zui Shou and Mizuho aged for years, exemplifies their pursuit of quality and flavor integrity. By forging their path outside conventional sake classification systems, Ken Beeshi prioritizes flavor preservation and creativity in sake production.
Andrew and Jim take their first ever deep dive into a single brewery. Kenbishi is about as classic as it gets, and with Andrew’s first-hand experience, the talk gets deep indeed. Come see how this truly historic brand maintains its core flavor through the changing currents of history and fad!
Vocabulary from this episode:
Dakidaru - A small tank that is filled with hot or cold water to help control temperature in the brewing mash. Kenbishi makes their own out of wood.
Futakoji - A style of koji making in which the batch is split into small wooden boxes, called futa, for temperature control.