Tsukasabotan “Senchu Hassaku” Subzero Nama
Kochi prefecture
Ultra dry, ultra delicious
This sake is aged in subzero Celsius temperatures until it is just right. The result is an ultra-dry sake full of bright fruit notes. The lush acidity is a promising match for many summer foods, making this sake one you want to break out during BBQ’s or on warm summer nights. Don’t miss the umami undertones that spread slowly across the palate with each taste.
Characteristics
| Brand | Tsukasabotan |
| Brewery | Tsukasabotan Brewing Company |
| Category | Junmai |
| Subcategory | Nama |
| Taste Profile | Light & Dry |
| Rice variety | Akebono, Yamadanishiki |
| Yeast variety | Association No. 9 (Kumamoto Yeast) |
| Alcohol | 16.50% |
| RPR | 60% |
| SMV | 8 |
| Acidity | 1.6 |
Serving Temperature
-
Recommended
-
Not Recommended
Region
Tsukasabotan is made in Kochi prefecture in the Shikoku region.
Taste Metrics
Tasting Notes
-
Apple
-
Flower
Recommended Pairing
-
Seafood
-
Meat
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...
Learn moreCustomer reviews
Tippsy Sake Club
Our sommelier will recommend sake according to your taste when you join Tippsy Sake Club. Also enjoy:
- Members-only prices
- Discounted shipping
- An exclusive sake cup with your first club order
- and more!
All about sake
-
Introduction
Welcome To Your Sake Journey!
-
Lesson 1
What Is Sake?
-
Lesson 2
What Is Sake Made of and How Is It Made?
-
Lesson 3
What Is Rice Polishing Ratio?
-
Lesson 4
Types of Sake
-
Lesson 5
How To Store Sake
-
Lesson 6
How To Drink and Serve Sake
-
Lesson 7
Food Pairing Guide
-
Lesson 8
Best Sake Bottles and Brands for Beginners
