Classic Sake – Revisiting & Respecting the Legend Called Black Bull with Sakeman Red
It is once again a great honor to ask one of our favorite sake evangelists in the business Nick Matsumoto aka “Sake Man Red” of the importing tandem at Sakemen aka Kuromoto Selects, who have a great relationship with one of the greatest unknown breweries that is exported to the US. I say “Unknown” in the context that most sake drinkers in the last decade know this brew by it’s nickname aka “Black Bull,” and we charged Nick-san with the task of reminding new sake drinkers to not miss out on this “Classic” sake that totally deserves to be revisited and respected! Why? Let’s ask Sake Man Red:
Nate Shuzoten made it their mission to brew sake for everyday enjoyment. For years, the norm was that ginjo-grade sake was reserved for special occasions—weddings, holidays, and celebrations. Kuroushi Omachi was created to go against that "grain." We like to call these kinds of brews "Tuesday Night" sake: a delicious drink to be sipped after a long day's work, with any cuisine. Many people still buy sake and save it for a "special occasion," but Nate Shuzoten believes that drinking the sake is what makes any occasion special.
One of the unique features of Kuroushi Omachi is that the Omachi rice is milled to 50%—daiginjo-grade polish—yet the brewery still categorizes it as Junmai Ginjo. As self-described Junmai specialists, they intentionally craft more flavorful sake with very little aromatic "perfume," believing that too much fragrance can interfere with food pairing.
Speaking of pairings, this is one of the most versatile sakes we've tasted and has been tested with a wide range of cuisine. The most surprising and exciting combination? Chocolate cake. Dessert isn't the first thing that comes to mind when discussing sake and food, but this pairing has the power to convert even the most skeptical critic.
When I visited Wakayama and had the opportunity to work at Nate Shuzoten, I saw first-hand the team's dedication and attention to detail. One of the tasks assigned to me was cleaning the rice-cooling machine—with a toothbrush. A toothbrush! Needless to say, it changed how Kuroushi tasted for me thereafter. It was a truly eye-opening experience, and I remember it every time I pour a glass of Kuroushi Omachi.
The saying "dynamite comes in small packages" applies here, because Kuroushi is also available in a cup. Several years ago, Beau was tasting Kuroushi with the president of the brewery, Nate-san, and suggested that Omachi would be perfect for a 180 mL cup. We are incredibly grateful to Beau—without him, we wouldn't have the Kuroushi Cup.
There are so many stories to tell, and the best way to hear them is by talking with the brewery itself. You're in luck: Nate Shuzoten is coming to Sake Day 2026! Please come say hello and taste Kuroushi for yourself. Who's bringing the chocolate cake?
Sakeman looks forward to seeing you all in September!