2017, 2018: Gold Award Winner “Kura Master, junmai daiginjo category”
2019: Gold medal “International Wine Challenge, junmai daiginjo category”
2020: Gold Award Winner “Kura Master, junmai daiginjo category”
2021: Platinum Award Winner “Kura Master, junmai daiginjo category”
Country: Japan Region: Japan
Colour: White Style: Dry
Producer: The Tosa Brewing Company
Description: Sakes have been made by the family-owned Tosa brewery since 1877. It is currently run by Muneki Matusmoto (of the sixth generation) who still uses the original brewery 138 years later. It is situated in the beautiful mountainous region called Tosa Ryohoku in the Kochi prefecture. The name of their range, ‘Keigetsu’, is a Japanese term which describes the beautiful evening scene created when the moon hangs over Katsurahama shore.
Keigetsu sakes are made from organically-grown local rice varieties (Hinohikari and Gin no Yume) instead of modern rice varieties specifically developed for making sake, such as Yamadanishiki. This is because the brewery predates the development of many of the popular sake specific rice varieties. Mr. Matsumoto also believes that his local rice, grown within 2 km of the brewery, is best suited to Tosa because they grow well on their terraced rice paddies at 300-600 m above sea level which have high diurnal temperature swings. In addition to rice, they also produce a Yuzu sake from organic Yuzu fruit grown by Mr. Matsumoto’s relatives. The Kochi prefecture produces around half of Japan’s Yuzu because it is prized for its water and cool climate. The brewery was established in 1877, in the northern mountainous part of Kochi Prefecture, in Tosa Reihoku region, and they have been pushing forward for high quality sake brewing for 139 years, amongst the abundant natural water and clear air. The brewery is located in Tosa-cho, surrounded in a quiet environment by Lake Sameura - the source of Yoshino River, which runs through the center of Shikoku. Because they handcraft the sake and produce it in small-quantities, they make sure to create sake that will be appreciated.
Pronounced aromas of ripe tropical fruits such as pineapple, mango, yellow melon, and guava, with a touch aniseed. On the palate, a delicate sweetness is balanced with some juicy acidity. Smooth and soft texture with a complex finish.
Food Matches: Oysters / Shellfish / Chicken / Aperitif