Kenshô Sake is the first Mediterranean kura. The founders, Meritxell and Humbert, chose the name ‘kenshô’ (見性) – which can be translated as “seeing the true nature of things” – as it best described the moment they came up with the idea of making sake in Spain, back in 2008. What followed was a long period of studying the traditional methods, manufacturing equipment and, most importantly, finding the right variety of rice. Luckily, their first choice – marisma, characterized by round grains and high starch content – grows well in the humid conditions of the Delta del Ebro National Park, where Meritxell’s family has been harvesting rice since 1920.

Despite being made in Spain, sake brewing at Kan Kenshô observes the traditional Japanese methods every step of the way: organic rice is carefully polished in a milling machine, soaked and steamed; it is then mixed with koji to create the starter mash. Molding and fermentation occur simultaneously in the same moromi tank, with the contents successively filtered and pasteurized to remove any impurities and bacteria. For a drink that is essentially made from water and rice, sake offers a broad range of flavors due to hundreds of possible variables involved in the brewing.

Kenshô Sake offers tours where you can learn more about this process, taste delicious junmai, and enjoy beautiful scenery of Terres del Ebre. Vist their web to book yours: www.kenshosake.com