Tsukasabotan “Senchu Hassaku” Subzero Nama
Kochi prefecture
Ultra dry, ultra delicious
This sake is aged in subzero Celsius temperatures until it is just right. The result is an ultra-dry sake full of bright fruit notes. The lush acidity is a promising match for many summer foods, making this sake one you want to break out during BBQ’s or on warm summer nights. Don’t miss the umami undertones that spread slowly across the palate with each taste.
Characteristics
| Brand | Tsukasabotan |
| Brewery | Tsukasabotan Brewing Company |
| Category | Junmai |
| Subcategory | Nama |
| Taste Profile | Light & Dry |
| Rice variety | Akebono, Yamadanishiki |
| Yeast variety | Association No. 9 (Kumamoto Yeast) |
| Alcohol | 16.5% |
| RPR | 60% |
| SMV | +8.0 |
| Acidity | 1.6 |
Serving Temperature
-
Recommended
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Not Recommended
Region
Tsukasabotan is made in Kochi prefecture in the Shikoku region.
Taste Metrics
Tasting Notes
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Apple
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Flower
Recommended Pairing
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Seafood
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Meat
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Cheese
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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