Established in 1505, Kenbishi is the 3rd oldest existing brewery in the Nada Region, and the 4th oldest brewery in Japan. The logo on their label today was trademarked in 1505, and was the first trademark in Sake history. They produce a very unique style of Sake, continuing to use the Yamahai method, and using wild yeast and natural fermentation, with famous hard water from Nada called Miyamizu. The high mineral content of this water encourages strong fermentation and makes the Sake dry. Kenbishi’s approach is minimum interference, and results in a longer brewing time. The sake is then matured for an average of 3 years.