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Tsukasabotan “Senchu Hassaku” Hiyaoroshi
Kochi prefecture
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.
Characteristics
| Brand | Tsukasabotan |
| Brewery | Tsukasabotan Brewing Company |
| Category | Junmai |
| Subcategory | Namazume |
| Taste Profile | Rich & Dry |
| Rice variety | Akebono, Yamadanishiki |
| Yeast variety | Association No. 9 (Kumamoto Yeast) |
| Alcohol | 17.5% |
| RPR | 60% |
| SMV | +8.0 |
| Acidity | 2.1 |
Serving Temperature
-
Recommended
-
Not Recommended
Region
Tsukasabotan is made in Kochi prefecture in the Shikoku region.