The Keigetsu ‘Nature’ Junmai Daiginjo Sake is made from Gin-no-Yume rice polished to 45%. It is brewed using the oldest sake starter method, Kimoto. This method uses natural lactobacilli and rice pasted by hand. Keigetsu Sake Nature has enticing aromas of beautifully ripe stone fruit and white blossom on the nose. The palate offers well-balanced, pure flavours of juicy pear and peach with an elegant and persistent finish. This sake pairs perfectly with poached white fish in a creamy sauce, dishes with aromatic Asian spices or miso-based sauces. Sake Nature ages very well. It is therefore vintaged with the rice harvest and production year. The Keigetsu Sake ‘Nature’ won the Junmai Daiginjo regional Kochi prefecture trophy, at the 2022 International Wine Challenge. [#intro]An elegant, award-winning Sake, with a well-balanced palate & long finish...[/intro]