Kenbishi “Kuromatsu”
Hyogo prefecture
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 |
Serving Temperature
-
Recommended
-
Not Recommended
Region
Kenbishi is made in Hyogo prefecture in the Kinki region.