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 is produced a junmai style sake (rice wine) with no sugars, no added preservatives, no gluten and no sulphites, but with all the flavour. Today, after more than 5 years, you can discover many more products such as amazake, miso, soy sauce, rice, etc.
Through koji (a rice fungus), rice is transformed into tastier and healthier foods, to produce and market pioneering products in Europe such as sake, miso, shio-koji, amazake or tamari. All products are certified organic by the CCPAE. The Kenshô visit and tasting of sake, miso and other Japanese ferments are 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 Catalog of Farmhouses of the Generalitat. The farmhouse is located in l'Ampolla. You'll 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, you'll go to the tasting room where you'll taste 3 types of sake paired with misos and amazakes.
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