Sakes have been made by family-owned Tosa brewery since 1877. It is currently run by Muneki Matsumoto (of the sixth generation), who still uses the original brewery over 140 years later. It is situated in the beautiful mountainous region called Tosa Reihoku in the Kochi prefecture. The name of their range, ‘KEIGETSU’, is a Japanese term which describes the beautiful evening scene created when the moon hangs over Katsurahama shore.
Mr Matsumoto believes that his local rice, grown within two kilometres of the brewery, is best suited to Tosa Reihoku because it grows well on their terraced rice paddies at 300 – 600 metres above sea level, with high diurnal temperature swings.

Keigetsu ‘John’ Sparkling Sake 37.5cl
15% abv
This sake is named after and made for Mr. Matsumoto’s friend John. They are both wine lovers and during a toast with one of Mr. Matsumoto’s sake, John asked why there were no bubbles. With that comment, Mr. Matsumoto made a sparkling sake for his friend John. Mr. Matsumoto opted to add CO2 to create the bubbles, as he wished to have a crystal clear sake and avoid the natural sediment that results from bottle fermentation.
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 50% polish rate meaning 50% of the original rice grain has been polished away. Junmai daiginjo is the highest tier of unfortified sake and accounts for less than 3% of sakes.
Serve cold, preferably at 4°C. Open with care and recap in between servings. This relatively dry sparkling sake can be served on its own, with canapés, tapas, and can be opened for the same occasions that call for a sparkling wine.
- Reference #:
- 16002
- Strength
- 15 ABV
- Bottles per Case
- 12 bottles
- Organic
- No
- Biodynamic
- No
- Vegan
- No
- Vegetarian
- Yes
- Sparkling
- No