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Black Pine900ml£36
Rich & layered umami flavours
Earn 18.00 Reward Points £36.00
Kenbishi Kuromatsu
Yamahai Futsu-shu
Kenbishi
Food
Cold
Food
Rich
Special
Warm
30-55°C+
5-15°C
Kenbishi Kuromatsu “Black Pine” is a blend of 1-6 year-old aged sakes made from Toku A Yamada Nishiki and Aiyama rice, both Prefectural rice strains of Hyogo. This is a honjozo-style sake (easy drinking, food-friendly) but with additional, layered umami.
Pale yellow in colour (as you would expect from a blend with some aged components) Kenbishi Kuromatsu “Black Pine” presents with notes of steamed rice, soy, cooked apples, nuts, caramel and even some beef consumé (there’s that umami!). Smooth, medium-bodied with superb acidity that cuts through any fatty dishes; and a spiced, rich & well-balanced finish that seems to run forever.
Kenbishi’s way of making sake predates the modern classification system (est. 1992 cf Kenbishi est. 1505); thus, Kenbishi Kuromatsu “Black pine” is officially classified as a futsu-shu but only because one of the sakes, from the one of its blends, has a higher rice polishing ratio than 70% (i.e. 71%+) meaning it must be classified as futsu-shu (as it also has a little added brewer’s alcohol). In every other respect it is a honjozo.
Kenbishi Kuromatsu “Black Pine” is great with creamy cheeses (try burrata), hearty meat dishes, game, charcuterie (especially Jamón Ibérico) and tomato sauces. Of course, excellent warm.
Kenbishi Kuromatsu “Black Pine” is a blend of 1-6 year-old aged sakes made from Toku A Yamada Nishiki and Aiyama rice, both Prefectural rice strains of Hyogo. This is a honjozo-style sake (easy drinking, food-friendly) but with additional, layered umami.
Pale yellow in colour (as you would expect from a blend with some aged components) Kenbishi Kuromatsu “Black Pine” presents with notes of steamed rice, soy, cooked apples, nuts, caramel and even some beef consumé (there’s that umami!). Smooth, medium-bodied with superb acidity that cuts through any fatty dishes; and a spiced, rich & well-balanced finish that seems to run forever.
Kenbishi’s way of making sake predates the modern classification system (est. 1992 cf Kenbishi est. 1505); thus, Kenbishi Kuromatsu “Black pine” is officially classified as a futsu-shu but only because one of the sakes, from the one of its blends, has a higher rice polishing ratio than 70% (i.e. 71%+) meaning it must be classified as futsu-shu (as it also has a little added brewer’s alcohol). In every other respect it is a honjozo.
Kenbishi Kuromatsu “Black Pine” is great with creamy cheeses (try burrata), hearty meat dishes, game, charcuterie (especially Jamón Ibérico) and tomato sauces. Of course, excellent warm.
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