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IZUMIBASHI KURO TOMBO KIMOTO
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Kuro Tombo, black dragonfly, is Izumibashi's kimoto line. Kimoto is the old, slow starter method: the mash is pounded down with poles and the lactic acid develops on its own instead of being added. This one is then aged at least two years.
Chestnut, cream, lemon peel, and steamed rice on the nose. Full-bodied and creamy on the palate, with nougat, cocoa, and burnt sugar and plenty of umami, but it drinks lighter than that list suggests.
Warm it and the chocolate comes forward. Built for rich food, and it cuts through oil: yakitori, fried things, anything salty and savory.