The Kenbishi NV Kuromatsu has savory and well-integrated aromas of steamed rice, shiitake soup stock, caramel, and aged cheese. Layers of sweet spice and savory umami are chased by vivid acidity. It has a long finish with spicy... Read More
No Critics' Comments Yet...Here's What The Sake Guy Thought:
The Hyogo region is famed for Miyamizu, an excellent, mineral-rich water source perfect for making sake. Hints of minerality and notes of melon linger on a clean... Read More
