Tsukasabotan “Senchu Hassaku” Shiboritate
Kochi prefecture
A juicy and dry companion
This “shiboritate” (freshly squeezed sake) is unpasteurized, juicy and very dry. The refreshing acidity creates an easygoing pairing with pot stickers, sautéed scallops with butter and soy sauce, and rich fish such as bonito and mackerel. The impactful, expanding texture with some breadth, followed by the clean, dry finish is an excellent companion to mouthwatering food; it will have you coming back for more bites and sips.
Characteristics
| Brand | Tsukasabotan |
| Brewery | Tsukasabotan Brewing Company |
| Category | Junmai |
| Subcategory | Nama, Genshu |
| Taste Profile | Light & Dry |
| Rice variety | Natsuhikari, Yamadanishiki |
| Yeast variety | Association No. 9 (Kumamoto Yeast) |
| Alcohol | 17.5% |
| RPR | 60% |
| SMV | 8.0 |
| Acidity | 1.6 |
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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Muscat Grape
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Apple
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Lemon
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 gods. Throughout its long history, quality sake is something this brewery has always been about. When a nationwide rice shortage struck during World War II, Tsukasabotan chose to maintain quality by lowering production volume, a move that was well received and helped grow the company into a nationally renowned brand.
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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
