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.
This Junmai Daiginjo has a 50% polish rate meaning half of the original rice grain remains while the other half has been polished away. The Nigori Junmai Daiginjo 50 is a lightly filtered version of the CEL24 Junmai Daiginjo, this light filtration gives the Sake its cloudy appearance. Both of these sakes are fermented using a highly aromatic yeast strain developed in the Kōchi prefecture, known as CEL-24, this strain brings an aromatic quality to the Sake of pineapple and mango. Best served chilled to 4-10°C, this `speciality` sake can be enjoyed on its own or paired with aromatic and spicy dishes. This is a smooth and silky sake crammed full of pineapple, mango and lychee. The palate is creamy and textured yet lively and refreshing.
