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Tsukasabotan “Senchu Hassaku” Hiyaoroshi

Tsukasabotan “Senchu Hassaku” Hiyaoroshi

Kochi prefecture

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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.


Brand Tsukasabotan
Brewery Tsukasabotan Brewing Company
Category Junmai
Subcategory Namazume
Taste Profile Rich & Dry
Rice variety AkebonoYamadanishiki
Yeast variety Association No. 9 (Kumamoto Yeast)
Alcohol 17.5%
RPR ? 60%
SMV ? +8.0
Acidity ? 2.1
Values listed are at the time of production.

Serving Temperature

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


Tsukasabotan “Senchu Hassaku” Hiyaoroshi - Kochi prefecture

Tsukasabotan is made in Kochi prefecture in the Shikoku region.

Taste Metrics

Tasting Notes

  • Apple

  • Asian Pear

    Asian Pear
  • Melon


Recommended Pairing

  • Meat

  • Seafood


Tsukasabotan Brewing Company

Tsukasabotan Brewing Company

Kochi prefecture

Tsukasabotan was established in 1603 as the private brewery for the ruler of Sagawa Castle at the time, Lord Shigeyoshi Fukaoizuminokami. The brewery soon became renowned for its dry sake and still holds that honorable reputation today. The brewery itself is nestled in a valley between the Shikoku mountains, an idyllic place for brewing sake. Today, Tsukasabotan continues to produce sake that is beloved by many, many sake enthusiasts. Every batch they craft adds to sake’s unraveled legacy.

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Customer reviews