Kensho

🍶 Kensho, a Mediterranean kura in the Ebro Delta

In L'Ampolla, right by the Ebro Delta, there is a farmhouse that works as a small sake brewery, what in Japan is known as a kura. This is where Kensho works, with one clear idea: to make sake from rice grown just a few kilometres from home.

🌾 From Delta rice to sake

Sake starts with very few ingredients: water, rice, koji and yeast. At Kensho the fermentation is natural and additive-free, and the rice comes from the Delta itself, the same land behind our Ebro Delta rice. It is a very different way of looking at a product we know well, which is why we like having it at LoveGour.

🍥 Beyond sake

Koji, the mould that makes sake possible, also brings other creations of the house to life:

• Miso
• Amazake and mirin
• Tempeh and natto

It all comes from the same idea: ferment slowly, with local ingredients.

🦪 What goes well with a local sake

A sake from the Delta calls for Delta produce. It works very well with some smoked oysters by Avi Agustí, and if you enjoy playing with rice in the glass, try the rice cream liqueur by Segadors del Delta too. More ideas in our Delta drinks and spirits category.

🏡 From the Delta to your door, with LoveGour

You don't need to travel to L'Ampolla to try it. At LoveGour we pick the best of Kensho and send it to your door, together with the other Ebro Delta flavours in our shop.

Good sake is made slowly, just like good rice.