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Tsukasabotan “Senchu Hassaku” Hiyaoroshi

Tsukasabotan “Senchu Hassaku” Hiyaoroshi

Kochi prefecture

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$45.00

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

Category Junmai
Subcategory Namazume
Taste Profile Rich & Dry
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

Region

Tsukasabotan “Senchu Hassaku” Hiyaoroshi - Kochi prefecture

Tsukasabotan is made in Kochi prefecture in the Shikoku region.

Taste Metrics

Tasting Notes

  • Apple

    Apple
  • Asian Pear

    Asian Pear
  • Melon

    Melon

Recommended Pairing

  • Meat

    Meat
  • Seafood

    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.

Questions & answers

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