KUROKABUTO Non-filter Junmai-Ginjo Yamadanishiki
Black kōji, bright citric acidity and a fuller rice core.
Black kōji in a sake brew
KUROKABUTO is made with black kōji, an approach more familiar in shochu than in sake. It is bottled without filtration, preserving a generous texture while the kōji’s citric acidity keeps the profile defined.
How it tastes
Ripe strawberry and pear sit over a soft, rich rice texture. A lemon-like acidity draws the character through to a lightly savoury, clean finish.
Beneath the black kōji’s citric edge, the rice’s natural richness stays well defined throughout.
Kurume, Fukuoka — since 1875
Ikegame Shuzo was founded in Kurume, Fukuoka in 1875. KUROKABUTO applies black kōji, more familiar in shochu making, to sake brewing for a distinctly citric line of acidity.
Verified for this bottling
Only distinctions attributable to this exact label are shown. Awards for a pasteurised or otherwise different version are not transferred here.
At the table
- Fried chicken or tempura
- Grilled meat
- Mushroom dishes
- Thai dishes with moderate spice
Interested in listing KUROKABUTO Non-filter Junmai-Ginjo Yamadanishiki at your restaurant or retail venue? Our team can provide information on availability, storage requirements and trade terms.
