Tsukasabotan’s Taru Honjozo is crafted with traditional techniques handed down through generations, allowing the cedar barrels to impart their character to a crisp, dry Honjozo sake. The sake reveals a refined balance of cedar aroma with a light, dry and clean profile. When tasted, a gentle spread of woody fragrance appears—subtle yet present—followed by a solid, rich flavour with natural depth. It can be enjoyed chilled, at room temperature, or warmed, and pairs particularly well with dishes such as wild vegetables and mushrooms. Founded in 1603 in the Tosa region, Tsukasabotan Brewing Company uses underground water from the Niyodo River, one of Japan’s clearest rivers. Legend tells that sake brewed with this water was once offered to the gods. Across the centuries, Tsukasabotan has placed quality first; even during wartime rice shortages, the brewery reduced production volumes rather than compromise, securing its reputation as a respected national brand.

Yama Yuzu Shibori Tsukasabotan from Kochi is a soft Yuzu Sake with a delicious touch of Yuzu juice (10%). The soft aroma and the lively acidity of the Yuzu provide a pleasant citruskick without any bitterness. This is done by, among other things, pressing to remove the bitter oil from the Yuzu, and the pasteurization method at low temperature that is usually used for high quality sake.

Niyodo Blue is a sake made by one of the most famous breweries in Kochi "Tsukasabotan". The special thing about this sake is that the water comes from the blessed Niyodo River, Japan's most beautiful and famous river that is famous for its fascinating blue colour and the purity of the water. The bouquet of the sake is characterized by light fruit, banana, pear and melon, but also with hints of roasted grain and butter. The taste is smooth and light and finishes with a fine finish.

Fu-in junmai ginjo Sake brewed by Tsukasabotan from Kochi in the south west of Japan. This is a very easily drinkable sake with a nose full of fruit and a nice juicy taste. Very clean, round, smooth and dry. Hints of appel, pear, melon, white grape elements in the nose and on the pallet. A nice dry aftertaste completes the sake completely.The sake can be served with French Cuisine fish starters as well as with any Asian food.This sake is best to be consumed cold in a Sophienwald sake glass or a wide white wine glass.

Uchu Shu Space Sake Junmai is a special Junmai sake that, unlike most Junmai sake, has more fruit tones than grain tones and dairy. In 2005, the yeast of this sake was further developed at a height of 400km. Yeast, when brewing Sake not only ensures the conversion of sugars to alcohol, but is to a large extent responsible for fruit and floral tones in Sake.The sake is soft with subtle tones of pear and melon. The aftertaste is delicious and pure.Best served cold in a white wine glass

Yuzu Aged 18yrs is a rare and unprecedented liqueur, created by steeping yuzu from Kitagawa Village in Kochi Prefecture into Tsukasabotan’s authentic rice-based shochu, and then ageing it for an extraordinary 18 years. As yuzu trees themselves take 18 years to bear fruit, this liqueur represents 36 years of patience before release. It has been described as a “baka” drink—boldly going against the times. In contrast to the light, juice-like liqueurs common today, this expression carries depth, weight, and intensity. It is defined by a rich, thick sweetness and a substantial, heavy flavour that lingers. Best enjoyed slowly over ice, it reveals its layers sip by sip. Tsukasabotan Brewing Company, founded in 1603 in the Tosa region, uses underground water drawn from the Niyodo River, one of Japan’s clearest rivers. Tradition holds that sake brewed with this water was once offered to the gods. For centuries, the brewery has placed quality above all else, even during the wartime rice shortages, when it reduced output rather than compromise. This principle helped Tsukasabotan grow into a nationally recognised name.

Far Deep is a super special Junmai Ginjo Sake made with yeast that was in space for 5 days in 2005 at 400km. The yeast was then further developed for 4 months in 2021 on the bottom of the ocean at 6,200 meters. The result is a slightly dry sake sake with beautiful fruit tones in the nose and a slightly crispy elegant taste with a nice pure pure aftertaste. Space sake or uchushu aka tosa uchu shu are sake from Kochi who have been brought on the market since 2005 and are characterized Because of the fruitiness and florality that this sake has through the special yeast developed in space.

Funa Shibori Junmai Daiginjo is a finely crafted sake with remarkable elegance. Soft and smooth on the palate, it carries aromas of Meyer lemon and fresh green grass. Off-dry in style, it delivers a delicate structure with a refined finish. This sake has gained recognition at the ultra-luxury restaurant Chanterelle in New York, where top sommeliers worldwide praised its aroma and flavour. Founded in 1603 in the Tosa region, Tsukasabotan Brewing Company sources its water from underground springs of the Niyodo River, famed for its purity. Legend holds that sake brewed with this water was once offered to the gods. Across centuries, the brewery has placed quality above volume, a principle that ensured its enduring reputation as a respected national brand.

Makino Botanical Gin is genaamd naar de wereldwijd beroemde botanicus geboren in Sagawa, dezelfde stad waar de Tsukasabotan Sakebrouwerij is gevestigd. Het belangrijkste botanische ingrediënt is Suecozasa (soort bamboebladeren uit de Miyagi-regio), door Dr. Makino vernoemd naar zijn vrouw. Samen met 12 andere plantaardige ingrediënten, waaronder guave, gember en kruiden, allemaal uit de prefectuur Kochi. Deze ingrediënten worden doordrenkt met Tsukasabotan shochu en vervolgens gedistilleerd om Makino Gin te maken.

Deluxe Junmai Daiginjo – 900ml, Tsukasabotan Brewing Company Experience the refined character of this Junmai Daiginjo, brewed by Tsukasabotan in Kochi. The sake shows a gentle sweetness, finishing slightly dry. A mild acidity provides balance, creating a harmonious interplay of sweetness and acidity. It reflects the skill and precision of the toji (master brewer). Founded in 1603 in the Tosa region, Tsukasabotan Brewing Company draws its water from underground sources of the Niyodo River, renowned across Japan for its clarity. Tradition holds that sake brewed with this water was once offered to the gods. Throughout its long history, the brewery has consistently prioritised quality. Even during the rice shortages of the Second World War, Tsukasabotan chose to reduce output rather than compromise standards—a decision that strengthened its reputation and helped establish it as a nationally recognised brand.