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 is perfect for heating, and shows its full range of flavors and aromas once it hits 120F or higher. Just prepare a small pot of hot water, submerge a sake carafe (or heatproof vessel) of honjozo, and after a minute or so pull it out. Like Kenbishi Junmai Mizuho, gently warmed (think bath water) is my preferred temp.
- Location: Hyogo, Japan
- Classification: Honjozo
- Rice: Yamadanishiki (Toku A), Aiyama
- Polishing: Blend. 70% minimum
- Starter method: Yamahai
- Aging: 1-3 y
- SMV: +1
- Acidity: 1.7
- ABV: 17%