Kochi prefecture
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.
Tsukasabotan is made in Kochi prefecture in the Shikoku region.
Apple
Flower
Seafood
Meat
Cheese
Tsukasabotan Brewing Company
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.
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