Can I see your ID?
Sorry, word on the street is that's too young to learn about sake. Please come say hello when you're 21 or older!
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.