Honjozo Sake ‘Kuromatsu’, Kenbishi
- This is the taste of old school sake: deep, rich, bursting with umami, sweetness and acidity.
- Pairs beautifully with oysters, sea urchin, tempura and even dry-aged steak.
- Made from locally Hyogo-grown Yamada Nishiki and Aiyama milled to 60% and a touch of distilled alcohol to add weight and enhance the dark aromas.
Pacific International Liquor [PIL]
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