Kenbishi

Headquartered in Mikagego, one of the Nada Five Villages, it is nicknamed "Kenbishi". In the literature of Edo Bakumatsu, it is recorded that the roots of Inaderaya were founded in Itami (now Itami City, Hyogo Prefecture) in the 2nd year of Eisho (1505). Inaderaya's sake was also highly regarded in Edo, but it is unknown when it came to be called "。 In Showa 4 (1929), it moved to its current location in Kobe CityHigashinada Ward, and continues to the present. For a while, the reputation was greatly damaged by OEM (oke buying), which buys sake from other companies and sells it under its own brand, but it has regained its reputation by manufacturing and selling it in-house again.

The traditional method of brewing, which begins in late autumn and is laid down from early spring to autumn, continues to this day. Made of Yoshino cedar, it is characterized by its rich taste and sharp mouthfeel.^{[citation needed]}

In addition to pots, Kenryo Sake Brewery still uses a lot of wooden products that have been used since ancient times in the manufacture and sale of Japan sake, such as warm air barrels and 菰barrels。 In the Japan sake industry as a whole, these wooden products have been replaced by metal and resin products and glass bottles, making it difficult to obtain. For this reason, Kenryo Sake Brewery has established a new factory dedicated to the maintenance and production of wooden sake utensils and straw rope on the land adjacent to the Hamakura Plant. They also undertake orders from other Japan sake and soy sauce companies.

Honjozo sake

• (Selected) Kenbishi
• Kuromatsu Kenbishi
• Top quality Kuromatsu Kenbishi

Pure rice sake

• Zuisho Kuromatsu Kenbishi (old sake blend, winter limited product)
• Mizuho Kuromatsu Kenbishi