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Tsukasabotan “Senchu Hassaku” Subzero Nama
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Tsukasabotan “Senchu Hassaku” Subzero Nama

Kochi prefecture

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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.


Brand Tsukasabotan
Brewery Tsukasabotan Brewing Company
Category Junmai
Subcategory Nama
Taste Profile Light & Dry
Rice variety AkebonoYamadanishiki
Yeast variety Association No. 9 (Kumamoto Yeast)
Alcohol 16.5%
RPR ? 60%
SMV ? +8.0
Acidity ? 1.6
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Tsukasabotan “Senchu Hassaku” Subzero Nama is cold (40-60°F).
  • Recommended
  • Not Recommended


Tsukasabotan “Senchu Hassaku” Subzero Nama - Kochi prefecture

Tsukasabotan is made in Kochi prefecture in the Shikoku region.

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Tasting Notes

  • Apple

  • Flower


Recommended Pairing

  • Seafood

  • Meat

  • 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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