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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.


Category Honjozo
Subcategory Yamahai
Taste Profile Rich & Dry
Alcohol 17.0%
SMV ? 0.5
Acidity ? 2
Values listed are at the time of production.

Serving Temperature

Kenbishi “Kuromatsu” - best serving temperature
  • Recommended
  • Not Recommended


Kenbishi “Kuromatsu” - Hyogo Prefecture

Kenbishi is brewed in Kinki region.

Taste Metrics

Kenbishi “Kuromatsu” - taste metrics

Tasting Notes

  • Anise |
  • Olive |
  • Brown Sugar
  • Testing Notes 1
  • Testing Notes 2
  • Testing Notes 3

Recommended Pairing

  • Recommended Pairing 1
  • Recommended Pairing 2

Kenbishi Brewing Company

Kenbishi Brewing Company

Hyogo Prefecture

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?

Custom Reviews