This honjozo has a little more colour than some sake because the brewers don't carbon-filter it as much. This helps retain that tantalizing umami taste and a comfortable viscosity, something to give it some weight. The multifaceted flavour dips on the dry side, and makes Kenbishi Kuromatsu an appetizing sake to pair with with the richness of meaty meals. If you've got the time, they suggest you warm this one up for a truly wonderful sake experience.