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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.
Chogetsu is made in
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.
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