About the brewery : Tatsuma Honke began in 1662 in the Nada region, near the city of Kobe. With the establishment of numerous breweries, this was a golden period for the region, which quickly became one of the most important areas for sake production. During the Edo era (17th-19th centuries), the family brewery enjoyed its golden age, becoming very popular thanks to the success of various of their vintages. But growth has not always been linear for Tatsuuma Honke, and the brewery has had to overcome great difficulties in the course of its history, with the destruction of its production facilities on two occasions, during the Second World War and after the Kobe earthquake in 1995. Despite the odds, these unfavourable events were an opportunity for the company to modernise radically. But suddenly switching from traditional methods to modern techniques is not without risk, and it is with great ingenuity that Tatsuuma Honke has managed to reinvent itself, while retaining its essence as a family brewery rooted in tradition and committed to quality.

Detailed tasting notes : Kuromatsu has a woody nose, evoking caramel, citrus fruit and kasu, the lees of sake. A traditional base for this Junmai: smooth and fresh on the palate, with a clear expression of rice aromas. More power and richness later, with hints of rice, grilled rice and cereals. Subtle notes of hazelnut and cocoa bean add a hint of bitterness. The finish is clear and relatively short, very refreshing. There's a hint of yoghurt on the palate, with little acidity.

Serving suggestions : A sake to be enjoyed as an aperitif with savoury accompaniments, or as part of a meal. It's easy to match and will go just as well with sushi and sashimi, as with meat, grilled fish or dishes in sauce.