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Tsukasabotan “Senchu Hassaku” Hiyaoroshi
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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.

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