Tsukasabotan “Senchu Hassaku” Hiyaoroshi
Kochi prefecture
Bold yet balanced
This seasonal release is a “hiyaoroshi” brew, meaning that it’s brewed with rice that was harvested in the previous fall, then pasteurized in spring and stored. As it matures, it develops crisp flavors and aroma. Being a genshu, this sake has a higher alcohol content and bold flavors. The medium acidity is balanced with umami and a dash of sweetness. Pair with strong flavored dishes to match this sake’s power.
Characteristics
| Brand | Tsukasabotan |
| Brewery | Tsukasabotan Brewing Company |
| Category | Junmai |
| Subcategory | Namazume |
| Taste Profile | Rich & Dry |
| Rice variety | Akebono, Yamadanishiki |
| Yeast variety | Association No. 9 (Kumamoto Yeast) |
| Alcohol | 17.50% |
| RPR | 60% |
| SMV | 8 |
| Acidity | 2.1 |
Serving Temperature
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Recommended
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Not Recommended
Region
Tsukasabotan is made in Kochi prefecture in the Shikoku region.
Taste Metrics
Tasting Notes
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Apple
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Asian Pear
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Melon
Recommended Pairing
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Meat
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Seafood
Tsukasabotan Brewing Company
Founded in 1603 in the Tosa region, Tsukasabotan Brewing Company brews using subsoil water from the Niyodo River, a beautifully crystalline river that is well known in Japan. Ancient legend has it that sake brewed using this water was used as an offering to the...
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All about sake
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Introduction
Welcome To Your Sake Journey!
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Lesson 1
What Is Sake?
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Lesson 2
What Is Sake Made of and How Is It Made?
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Lesson 3
What Is Rice Polishing Ratio?
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Lesson 4
Types of Sake
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Lesson 5
How To Store Sake
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Lesson 6
How To Drink and Serve Sake
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Lesson 7
Food Pairing Guide
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Lesson 8
Best Sake Bottles and Brands for Beginners
