KENBISHI KUROMATSU 900 ML

Alcohol content: 16.5%   

Sake Meter Value: variable 

Seimai buai: variable 

Typology: FUTSUSHU

Operating temperature: from 8° C to 45° C  

Ingredients: water, rice, koji, alcohol  

DESCRIPTION 

This Futsushu fully expresses the flavor profile of rice: umami, acidity, and dryness combine to form a unique taste characterized by an elegant body with clean, dry, and persistent sensations. The perception of alcohol is lower, rounder, smoother, and more elegant than usual.  Blend of aging up to four years (a sake aged 1 year + a sake aged up to 4 years). 

Interesting aromas and, on the palate, marinated mushrooms, cocoa bean, with good acidity (1.7), and warm notes of umami. At the organoleptic level, it is a balanced sake, with aromas of almond, cream, dried fruit, licorice, and nutmeg. Very round. 

We like it very much because it is a very pleasant sake, also suitable for beginners, straightforward and uncompromising. Moreover, it is a sake symbol of this brewery, chosen by emperors and public figures as the sake for events, therefore a special sake. Finally, it was the sake drunk by the samurai!  

FOOD PAIRING 

Heated is excellent with mushrooms; fresh with creamy ice creams. It goes well with cheeses: fresh with ricotta, at room temperature with cheeses like gorgonzola. Gives the best at room temperature and is excellent with truffle, olives, recipes based on tomatoes or fatty fish.  

In Japanese cuisine: dishes with pronounced umami (Kobe, Ikura – salmon eggs - ostrich, stews, ramen, tempura, etc.   

 
CURIOSITY' 

The Kenbishi sake on the label does not indicate the polishing ratio of the rice grains; the reason is that the seimaibuai is modified every year to maintain the same taste. "Taste" rather than "grade": this is their policy. 

Kenbishi is the oldest sake company in Japan, founded in 1505! Its traces are found in history books and paintings of the era, we can find the characteristic logo.