Featured

Featured products

Styles

Shop by style

Tastes

Shop by taste profile

Taste metrics

Prices

Shop by price

Categories

Shop by category

Subcategories

Shop by subcategory

Breweries

Shop by brewery

Brands

Shop by brand

Regions

Shop by region

Prefectures

Shop by prefecture

Temperature

Shop by temperature

Rice

Shop by rice variety

Gift

For your loved ones

Merchandise

Merchandise

Taiheizan “Chogetsu” Clear Moon
Taiheizan “Chogetsu” Clear Moon Thumbnail

Taiheizan “Chogetsu” Clear Moon

Akita prefecture

$46.00 
$43.70 member price
- +
Sign in to save for later
$46.00
Email me when available
Sign in to save for later

Soft as moonlight

The name conveys the image of a serene night lakeside with the moon overhead sending silver light over ripples in the water. The sake itself will bring this imagery home to your heart with its ginjo aroma and soft acidity that plays across your palate like moonbeams. “Clear Moon” is made using the Akita kimoto method and Akita Sake Komachi rice. You could say it’s Akita to its core.

Characteristics

Brand Taiheizan
Brewery Kodama Brewing Company
Category Junmai Ginjo
Subcategory Kimoto,  Muroka,  Namazume,  Genshu
Taste Profile Rich & Dry
Rice variety Akita Sakekomachi
Yeast variety Association No. 10 lineage (M310),  Association No. 901
Alcohol 15.0%
RPR ? 55%
SMV ? 1.0
Acidity ? 1.6
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Taiheizan “Chogetsu” Clear Moon is cold (40-60°F), room temp (70°F), warm (85-115°F) or hot (120°F-).
  • Recommended
  • Not Recommended

Region

Taiheizan “Chogetsu” Clear Moon - Akita prefecture

Taiheizan is made in Akita prefecture in the Tohoku region.

Taste Metrics

Tasting Notes

  • Grapefruit

    Grapefruit

  • Anise

    Anise

  • Melon

    Melon

Recommended Pairing

  • Seafood

    Seafood

  • Meat

    Meat

  • Cheese

    Cheese

Kodama Brewing Company

Founded in 1879 as a soy sauce and miso producer, Kodama Brewing Company started brewing sake in 1913. They are one of the few sake breweries in Japan that is still producing both miso and soy sauce today. “Tradition and innovation from Akita” is their motto, and their impressive leadership and achievements throughout their history are evident in their numerous innovations and accolades — the invention of the new modified Akita kimoto method being one of them. Low-temperature fermentation utilizing the colder climate creates aromatic sake with smooth texture and complexity that is both nostalgic and refined.

Learn more

Customer reviews