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

Tosatsuru “Azure”
Tosatsuru “Azure” front label
Tosatsuru “Azure” Thumbnail
Tosatsuru “Azure” front label Thumbnail

Tosatsuru “Azure”

Kochi prefecture

$38.00 
$36.10 member price
- +
Sign in to save for later
$38.00
Email me when available
Sign in to save for later

Deep-sea sake!?

In the sake world the water used in brewing is a huge deal. “Azure” takes this to a new level by using—you’ll never guess—deep-sea water off the Kochi Prefecture coast! After a great deal of testing, the brewers were able to use powerful fermentation of the seawater to get a ginjo that is sharp and refreshing. It boasts the traditional ginjo aroma and a very clean, low mineral flavor.

Characteristics

Brand Azure
Brewery Tosatsuru
Category Ginjo
Subcategory N/A
Taste Profile Light & Dry
Rice variety Yamadanishiki
Yeast variety Association No. 9 lineage
Alcohol 15.5%
RPR ? 55%
SMV ? +5.0
Acidity ? 1.3
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Tosatsuru “Azure” is cold (40-60°F).
  • Recommended
  • Not Recommended

Region

Tosatsuru “Azure” - Kochi prefecture

Azure is made in Kochi prefecture in the Shikoku region.

Taste Metrics

Tasting Notes

  • Flower

    Flower

  • Mineral

    Mineral

Recommended Pairing

  • Sushi/Sashimi

    Sushi/Sashimi

  • Seafood

    Seafood

Tosatsuru

This brewery was founded in 1773 and named after a famous ancient song about cranes (“tsuru”) in the area of Tosa. The brewery slogan is, “Quality first. Make quality sake to be proud of,” and they stick to it with devotion. Slightly harder water from Yasuda River, famous for ayu fish in the spring, is used to brew their sake. This precious water, along with careful selection of the yeast and local rice, creates their light and dry style sake. The current brewmaster has been studying brewing since he finished middle school, and has been called a modern master craftsman.

Learn more

Customer reviews