Tsukasabotan Kamawanu
司牡丹 かまわぬTsukasabotan — Tsukasabotan Shuzo, Kochi
No lactic acid, no artificial tampering: a sake left as nature made it, named after the traditional kamawanu pattern.
Specifications
- Type
- Junmai Shu
- Rice
- Not disclosed
- Rice polishing ratio
- 65%
- Yeast
- Not disclosed
- Alcohol
- 15–15.9%
- Sake meter value
- +6
- Acidity
- 1.7
Flavor profile Jun-shu
Jun-shu — rich and umami-driven
Specs of SMV +6, acidity 1.7 and 65% polishing point to a dry, restrained sake, while the yamahai and kimoto attributes add acidity and umami that lift the body slightly. The brewery text's refined yogurt-like acidity and crisp Tosa kire support a low-aroma, dry profile that sits near the rich-restrained (jun) region.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
About
Tsukasabotan revived yamahai brewing (yamahai-jikomi) in the 1995 brewing year (Heisei 7), for the first time in about 40 years, and has brewed one batch in this style every year since. In the 2015 brewing year (Heisei 27), its 20th year, the brewery took on the more demanding kimoto brewing method (kimoto-jikomi). The result has an elegant acidity reminiscent of the finest yogurt, combined with the clean finish (kire) that is characteristic of Tosa's Tanrei (light, dry) style. All of the rice used is Yamada Nishiki grown in Kochi Prefecture using the Nagata farming method.
Other sake from this brand 25
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