Keigetsu

The sake name "Keigetsu" was named after Omachi Keigetsu, a writer of the Meiji and Taisho periods who deeply loved sake and travel. Tosa Shuzo aims for refined sake quality and brewing that expresses the terroir of the local Tosa Reihoku region.
The flagship brand "Keigetsu Super Dry Tokubetsu Junmai 60" uses local Kochi "Akitsuho" polished to 60%, finished as a crisp dry sake with a Sake Meter Value of +11. A mild aroma, refreshing mouthfeel, and modest, clean sweetness harmonize with exhilarating acidity and light bitterness. It features a beautiful dry aftertaste that feels soft despite being a light (Tanrei) style.
Within the sharp and exhilarating dryness, the "umami" and "richness" derived from rice and the fresh scent of freshly pressed sake blend exquisitely. It goes exceptionally well with fish dishes, especially local Tosa Katsuo no Tataki (seared bonito), sashimi, and boiled fish, making it a superb food sake that further enhances the taste of meals.