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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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Tasting Notes

  • Apple

  • Asian Pear

    Asian Pear
  • Melon


Recommended Pairing

  • Meat

  • Seafood


Tsukasabotan Brewing Company

Founded in 1603 in the Tosa region, Tsukasabotan Brewing Company brews using subsoil water from the Niyodo River, a beautifully crystalline river that is well known in Japan. Ancient legend has it that sake brewed using this water was used as an offering to the gods. Throughout its long history, quality sake is something this brewery has always been about. When a nationwide rice shortage struck during World War II, Tsukasabotan chose to maintain quality by lowering production volume, a move that was well received and helped grow the company into a nationally renowned brand.

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