Since 1877, the family-owned Tosa brewery has made sakes in the picturesque, mountainous region of Tosa Reihoku in the Kochi prefecture. Today, the family’s sixth generation Muneki Matsumoto manages production in the original 140-year-old brewery building. The ‘KEIGETSU’ range derives from the Japanese term, ‘Keigetsu’, describing the beautiful evening scene created when the moon hangs over nearby Katsurahama shore. It also pays homage to the famous novelist Keigetsu Omachi from the Meiji era (between 1868 and 1912), who loved Japanese sake and travelling. 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 still sake, John asked why there were no bubbles. 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. It is aromatic, clean yet full bodied with matching acidity and creamy texture.