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 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.
This sake has delicate aromas of lychee and rose. It is dry on the palate with great purity on the finish.
Keigetsu Gin-no-Yume Junmai Daiginjo 45 Sake
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