Keigetsu Aikawa-homare Yamahai Junmai is made from Gin no Yume rice harvested in the rice terraces of the Aikawa region in Tosa, polished to 58% of its original size.
Brewed using the Yamahai method. Keigetsu Aikawa-homare Yamahai Junmai has good acidity, well-defined umami and balanced fruitiness. This is a full-bodied, very convivial style.
Serve chilled, cold, room temperature or lukewarm.
Tasting notes: Lovely, light, lively, sweet, clean with assertive but extremely well-balanced acidity and subtle apple and spice flavours, and Umami with a long finish.
Pairings: Foie gras, wagyu, black cod with miso, Japanese fondue, semi-hard cheeses, fatty tuna sashimi (otoro & chutoro), pan-fried fatty tuna, salmon, beef bourguignon, alancini.
KEIGETSU 58 Yamahai Junmai Sake 桂月 相川譽山廃純米 720ml
Brewer : Tosa Shuzo, 1877
Region : Kochi
Type:
- Junmai • pure rice sake
- Yamahai • no lactic acid added
Rice: Gin no Yume
Seimai Buai (rice polish) : 58%
Alcohol grade : 17%
SMV (sake grade): +4,0
Acidity : 1,2
Serving temperature : cold (5 – 15 ℃), tempered (15 – 20 ℃), hot (25 – 40℃)
Size: 720 ml
Storage: away from light and heat, ideally in a cool place. After opening, store in the refrigerator and consume within 4 to 5 weeks.
