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Tsukasabotan “Senchu Hassaku”
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Tsukasabotan “Senchu Hassaku”

Kochi prefecture

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Dry-lover's delight

The brewery that produces this sake, Tsukasabotan, has been favored for its dry sake for hundreds of years. Take one sip of this and you’ll know why. They’ve found a way to craft super dry sake that drinks clean and round, but gives a sharp, satisfying finish. From the creamy apple aroma to the beautifully balanced body, “Senchu Hassaku” is a great brew for those wanting to take a nose dive into dry sake.


Brand Tsukasabotan
Brewery Tsukasabotan Brewing Company
Category Junmai
Subcategory N/A
Taste Profile Light & Dry
Rice variety YamadanishikiAkebono,  Asahi no Yume
Yeast variety Association No. 9 (Kumamoto Yeast)
Alcohol 15.4%
RPR ? 60%
SMV ? +8.0
Acidity ? 1.4
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Tsukasabotan “Senchu Hassaku” is cold (40-60°F), room temp (70°F) or warm (85-115°F).
  • Recommended
  • Not Recommended


Tsukasabotan “Senchu Hassaku” - Kochi prefecture

Tsukasabotan is made in Kochi prefecture in the Shikoku region.

Taste Metrics

Tasting Notes

  • Apple

  • Banana


Recommended Pairing

  • Sushi/Sashimi

  • 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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