720ml * 8% ABV * Vegetarian * Kochi Prefecture, Japan
Japan's Kochi prefecture is found in the very south of the country and is prized for its pure water and cool climate, which facilitates the ideal production of yuzu - a citrus fruit hybrid between a mandarin orange and the ichang papeda. In fact, Kochi is responsible for around half of Japan’s yuzu production.
In this pale yellow sake the base is made from Akitsuho rice with a junmai daiginjo polishing ratio (the highest grade and responsible for only about 3% of sake production), which is then blended with fresh yuzu juice from fruit grown organically by relatives of Muneki Matusmoto, whose family have been making sake since 1877 (making him the sixth generation of the family to make sake at the original brewery). The name of their range, ‘Keigetsu’, is a Japanese term which describes the beautiful evening scene created when the moon hangs over Katsurahama shore.
This sweet yuzu sake is practically zipping with zesty citrus fruit - lemon, tangerine and lime - that's balanced by a floral lift and gentle sweetness. Excellent as an aperitif or digestif, or indeed served mid meal as a palate cleanser or as we prefer it, served alongside cheesecake or fresh fruit.