KEIGETSU Gin-no-Yume Junmai Daiginjo 45 Sake
Sake has been made by a family-owned Tosa brewery since 1877. It is currently run by Muneki Matsumoto (of the sixth generation) who still uses the original brewery 140 years later. It is situated in the beautiful mountainous region called Tosa-Reihoku in the Kochi prefecture. The name of their range, ‘Keigetsu’, is a Japanese term that describes the beautiful evening scene created when the moon hangs over Katsurahama shore.
Keigetsu uses local rice varieties, organically grown within five kilometres of the brewery. The local rice variety Gin no Yume is best suited to Tosa because they grow well on their terraced rice paddies at 300-600 metres above sea level with high diurnal temperature differences. Gin no Yume is a crossing of Hinohikari (local table rice) and Yamadanishiki (sake rice). The shinpaku, or core of the rice grain, gives the purest flavours to sake. Gentle polishing removes the bran and other unwanted flavour components from the outside of the grain. This junmai daiginjo has a 45% polish rate meaning 45% of the original rice grain remains and 55% has been polished away. Junmai daiginjo is the highest tier of unfortified sake and accounts for less than 3% of sakes.
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.
This sake has delicate aromas of lychee and rose. It is dry on the palate with great purity on the finish.