Description
Since 1877, the family-owned Tosa brewery has made sakes in the picturesque, mountainous region of Tosa Reihoku in the Kochi prefecture. Today, the family’s sixth generation Muneki Matsumoto manages production, in the original 140-year-old brewery building. The ‘KEIGETSU’ range derives from the Japanese term, ‘Keigetsu’ describing the beautiful evening scene created when the moon hangs over nearby Katsurahama shore. It also pays homage to the famous novelist Keigetsu Omachi from the Meiji era (between 1868 and 1912), who loved Japanese sake and travelling.
The KEIGETSU sakes are made from the organically grown, local rice varieties Akitsuho, Gin-no-Yume and Yamadanishiki. Akitsuho is a rare table rice variety grown in only two mountainous regions in Japan. The sake-specific rice variety Gin-no-Yume is a crossing of Hinohikari and Yamadanishiki, specially developed for the Kochi prefecture. Hinohikari is a table rice variety native to Kochi and was traditionally used to brew sake before popular sake-specific rice varieties, such as Yamadanishiki, were developed. Mr Matsumoto believes that his local rice, grown within twelve kilometres of the brewery, is best suited to the Tosa Reihoku region because it thrives on the brewery’s terraced rice paddies at 300 – 600 metres above sea level. Here, the remote location and elevation create a high diurnal range, as well as a completely clean, natural environment, which lends itself well to premium rice farming.
KEIGETSU has recently released a new savoury, fuller-bodied Junmai sake. ‘Aikawahomare Yamahai-Junmai 58’ is made from 58% polished Gin-no-Yume sake rice, sourced from the best-terraced paddies, known as ‘Aikawahomare’. It is brewed with one of the traditional yeast starter methods called Yamahai, which utilises natural lactobacilli, resulting in a rich umami character and pronounced acidity. While the other KEIGESTU sakes are best served chilled, ‘Aikawahomare Yamahai-Junmai 58’ can be enjoyed chilled or warm.
This is a full bodied, savoury style of sake with well-defined umami character and balanced fruitiness. The generous mouthfeel is supported by a beautiful acidity and followed by a dry and clean finish.
Served chilled, at room-temperature or warmed, Aikawahomare Yamahai-Junmai can stand up to food such as black cod, Japanese hot pot, fatty tuna sashimi and semi-hard cheeses.