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Kenbishi “Kuromatsu”
Kenbishi “Kuromatsu” front label
Kenbishi “Kuromatsu” Thumbnail
Kenbishi “Kuromatsu” front label Thumbnail
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Kenbishi “Kuromatsu”

Hyogo prefecture

$52.00
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$52.00
Email me when available
Sign in to save for later

Not your standard honjozo

This honjozo has a little more color than some sake because the brewers don’t carbon-filter it as much. This helps retain that tantalizing umami taste and a comfortable viscosity, something to give it some weight. The multifaceted flavor dips on the dry side, and makes Kenbishi Kuromatsu an appetizing sake to pair with with the richness of meaty meals. If you’ve got the time, we suggest you warm this one up for a truly wonderful sake experience.

Characteristics

Brand Kenbishi
Brewery Kenbishi Brewing Company
Category Honjozo
Subcategory Yamahai
Taste Profile Rich & Dry
Rice variety Yamadanishiki (Designation A),  Aiyama
Yeast variety In-house
Alcohol 17.0%
RPR ? N/A
SMV ? +0.5
Acidity ? 2.0
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Kenbishi “Kuromatsu” is room temp (70°F) or warm (85-115°F).
  • Recommended
  • Not Recommended

Region

Kenbishi “Kuromatsu” - Hyogo prefecture

Kenbishi is made in Hyogo prefecture in the Kinki region.

Taste Metrics

Tasting Notes

  • Anise

    Anise

  • Olive

    Olive

  • Brown Sugar

    Brown Sugar

Recommended Pairing

  • Seafood

    Seafood

  • Meat

    Meat

Kenbishi Brewing Company

Kenbishi is the oldest sake brand, established in 1505. Samurai were real fond of Kenbishi sake, and used to ceremoniously open an entire barrel on the eve of a great battle. Nowadays, Kenbishi is one of the only two breweries with national qualified rice inspectors, so you know their grain is quality controlled. They manage all this with a team of only 100 professionals split between four warehouses. And, they only used wooden tools that they hand make all by themselves. What’s more awesome than that?

Learn more

Customer reviews