Kenbishi "Kuromatsu" Honjozo (900ml)

Kenbishi "Kuromatsu" Honjozo (900ml)

Regular price$45.00
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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.

Stats:

  • 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%