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CATEGORY
Junmai/Honjozo
Junmai Ginjo/Ginjo
Junmai Daiginjo/Daiginjo
Kimoto/Yamahai
Nama
Specialty
Shochu/Awamori

MAP OF JAPAN

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Junmai/Honjozu

Junmai and Honjozo sake are made from rice that has been milled down to at least 70% of its original size. The fundamental difference between these two classifications is that Honjozo has a small amount of distilled alcohol added at the end of the brewing process to enliven the flavors and aromas of the sake and Junmai does not.

Junmai sake are often full-flavored, clean, and well-structured. Honjozo in general, tend to be light, mildly fragrant, and easy to drink.
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Junmai/Honjozu BACK TO BROWSE
KENBISHI "KUROMATSU"

KENBISHI "KUROMATSU"

HONJOZO
Prefecture: Hyogo
Region: Chubu


SPECIFICATIONS
@ Rice: Yamada Nishiki and Aiyama
@ Rice Polishing: 70%
@ Alcohol: 16.5%
@ Yeast: Proprietary
@ SMV: +0.5
@ Acidity: na
@ Amino Acid: na


PRICE
$47.99 / 900 ml
Reference Code: #HJZ5102


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MAP OF ORIGIN
Hyogo
TASTING NOTES
Full bodied with caramel and toasted rice notes on nose and palate. Well-balanced with ample acidity.


FOOD PAIRING
Grilled tuna, salmon, and sardines, soy-garlic marinated chicken, ribs, fried food, pasta with pork ragu.


SERVING TEMPERATURE
Chilled, room temperature, warm, hot.