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Tsukasabotan “Senchu Hassaku” Subzero Nama

Tsukasabotan “Senchu Hassaku” Subzero Nama

Kochi prefecture

$45.00  $49.00
- +

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.

Taste Metrics

Tasting Notes

  • Apple

  • Flower


Recommended Pairing

  • Seafood

  • Meat

  • Cheese


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

Customer reviews