Nutty, ricey, toasty, savory goodness. One of the best honjozo on the market.
The younger brother of "Mizuho", aged 2-3 years and made from a mysterious, proprietary blend of rice, techniques, and historic methods. "A stopped clock tells the right time twice a day" is one of the mantras of Kenbishi-- they firmly stick to their historic recipe (with very rare changes, such as reverting to wooden fermenters about a decade ago)-- never chasing trends or brand new techniques. By remaining committed to their old methods, Kenbishi maintains a loyal following of fans...myself included.
Kuromatsu honjozo 180ml is packaged in a tempered glass cup, perfect for heating in hot water. Just prepare a small pot of hot water, submerge the container, and after a minute or so pull it out. Like Kenbishi Junmai Mizuho, gently warmed is my preferred temp.