The Sake Anatomy › Sake Brand Index › Tosatsuru
No.71 · Brewery Profile
Tosatsuru土佐鶴 · Tosatsuru Sake Brewing 土佐鶴酒造
Tosatsuru has brewed in Yasuda, Kochi for more than two centuries, in a prefecture famous for drinking hard and eating well. Its daiginjo genshu Tenpyo has picked up gold medals at national new-sake competitions for years running, while its unfiltered junmai stays true to Kochi’s clean, bracingly dry house style — sake built to keep pace with a long night of Tosa-style hospitality.
Who makes Tosatsuru?
Tosatsuru Sake Brewing has brewed in Yasuda, Kochi for more than two centuries, founded around 1800, in a prefecture famous for drinking hard and eating well.
What does Tosatsuru taste like?
Tagged Dry & Crisp, Tosatsuru splits between its flagship Daiginjo Genshu Tenpyo, with a pronounced ginjo aroma rated 3/5, and the unfiltered Tosa no Okyaku Muroka Junmai, drier and less aromatic at 1/5, both built to keep pace with a long night of Tosa-style hospitality.
Which bottle should you try first?
Start with the Daiginjo Genshu Tenpyo, the flagship, which has picked up gold medals at national new-sake competitions for years running.
How does Tosatsuru compare to other Kochi breweries?
Tosatsuru’s Dry & Crisp tag matches fellow Kochi brewery Tsukasabotan, also purely Dry & Crisp, and Suigei, which adds Rich & Umami — placing Tosatsuru squarely within Kochi’s clean, bracingly dry regional tradition.
Frequently asked questions
When was Tosatsuru founded?
Around 1800; it has brewed in Yasuda, Kochi for more than two centuries.
Has Tosatsuru’s sake won awards?
Yes, its daiginjo genshu Tenpyo has picked up gold medals at national new-sake competitions for years running.
How many bottles does Tosatsuru make on this page?
Two: the flagship Daiginjo Genshu Tenpyo and the unfiltered Tosa no Okyaku Muroka Junmai.
The bottles
Daiginjo Genshu Tenpyo大吟醸原酒 天平
薫酒 Kunshu · Fragrant“Flagship daiginjo with pronounced ginjo aroma.”
Tosa no Okyaku Muroka Junmai無濾過 純米酒 土佐のおきゃく
爽酒 Soshu · Light & Smooth“Unfiltered junmai in the dry Tosa style.”
Reading the bars: an editorial flavor reading (0–5) of each bottle — Dry→Rich, Light→Full, Subtle→Aromatic, Low→High acidity — not laboratory values. The colored badge is the SSI four-type classification (薨酒 Kunshu · 爽酒 Soshu · 醇酒 Junshu · 熟酒 Jukushu). SMV and acidity appear only where the brewery publishes them.
Sources: tosatsuru.co.jp