Sakes have been made by family-owned Tosa brewery since 1877. The name ‘KEIGETSU’, is a Japanese term which describes the beautiful evening scene created when the moon hangs over Katsurahama shore. The sakes are made from organically-grown, local rice varieties.The variety Gin-no-Yume is a sake-specific rice that is a crossing of Hinohikari and Yamadanishiki and specially developed for the Kōchi prefecture. The rice is grown within two kilometres of the brewery, in a mountainous region called Tosa Reihoku in the Kōchi prefecture, it grows well on the terraced rice paddies at 300 – 600 metres above sea level, with high diurnal temperature swings.
The shinpaku, or core of the rice grain, gives the cleanest flavours to sake. Polishing removes bran and other unwanted flavour components from the outside of the grain. This junmai daiginjo has 45% polish rate meaning 45% of the original rice grain remainsand 55% has been polished away. The fruit forward nature of this junmai daiginjo makes it appealing to first time sake drinkers. It can be enjoyed on its own or with light dishes such as ceviche, carpaccio (seafood or beef), salads, sushi and canapés. It has a delicate aromas of lychee and rose. It is dry on the palate with a lovely clean finish.
