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

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Recommended
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Not Recommended
Region

Tsukasabotan is made in Kochi prefecture in the Shikoku region.