Keigetsu is a reputable brewery known for its dedication to producing high-quality sake, a family-owned establishment since 1877. Currently led by Muneki Matsumoto, the sixth-generation owner, the brewery remains in its original location after 138 years. Nestled in the picturesque mountainous region known as Tosa Ryohoku in the Kochi prefecture, it provides an idyllic setting for sake production.
The range of sake produced by the Tosa brewery is named “Keigetsu,” which pays homage to the enchanting evening scenery when the moon hangs over the Katsurahama shore. Unlike many modern sake varieties developed specifically for brewing, Keigetsu sakes are crafted using locally grown organic rice, namely Hinohikari and Gin no Yume. This choice stems from the fact that the brewery predates the development of popular sake-specific rice strains. Mr. Matsumoto also believes that the rice grown within a 2 km radius of the brewery, thriving on terraced rice paddies situated at elevations ranging from 300 to 600 meters above sea level, is ideally suited for Tosa’s climate. These rice paddies benefit from significant temperature variations throughout the day.
Junmai Daiginjo is a premium category of sake, characterized by its polished rice grains and delicate brewing process. Keigetsu Cel24 Junmai Daiginjo 50 Gin no Yume rice with a 50% polish. On the palate, is expresses subtle hints of candy floss, rose, lychee sweetness, and notable minerality. The mid-palate delivers a creamy texture, while the finish is lifted by refreshing saline notes.
Food pairing suggestion: Dashimaki tamago an ikura.
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