Kenshô became a reality with the launch of the first sake brewed in Spain and the second in Europe, in 2015. With the particularity that we produce a junmai style sake (rice wine) with no sugars, no added preservatives, no gluten and no sulfites, but with all the flavour. Today, after more than 5 years, we can offer you many more products such as amazake, miso, soya sauce, rice, etc.

Through koji (a rice fungus), we transform rice into tastier and healthier foods, to produce and market pioneering products in Europe such as sake, miso, shio-koji, amazake or tamari. All our products are certified organic by the CCPAE.

The Kenshô visit and tasting of sake, miso and other Japanese ferments is awarded by the Provincial Council of Tarragona and selected by The Guardian, as one of the discoveries of 2018, where you learn about the Ebro Delta Natural Park and its rice culture.

The visit takes place in Kan Kenshô, a family farmhouse from 1945 registered in the Catalogue of Farmhouses of the Generalitat. The farmhouse is located in l'Ampolla.
We will start the visit with an explanation about the rice culture and the Ebro Delta Natural Park, while tasting the first sake or amazake for those who do not drink alcohol. Afterwards, we will go to the tasting room where we will taste 3 types of sake paired with our misos and amazakes.