Kenbishi 'Kuromatsu' Honjozo Sake

Brewery: Kenbishi Shuzo • Prefecture: Hyogo • Rice: Yamada Nishiki and Aiyama to 60% • Water: Medium-hard “Miyamizu water • Yeast: Kenbishi House Yeast • Sake Meter Value: +0.5 • Acidity: 1.7 • ABV: 17%

• This is the taste of old school sake: deep, rich, bursting with umami, sweetness and acidity.
• Pairs beautifully with oysters, sea urchin, tempura and even dry-aged steak.
• Made from locally Hyogo-grown Yamada Nishiki and Aiyama milled to 60% and a touch of distilled alcohol to add weight and enhance the dark aromas.

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