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Ohyama “Tokubetsu Junmai”
Ohyama “Tokubetsu Junmai” Thumbnail

Ohyama “Tokubetsu Junmai”

Yamagata prefecture

$35.00 
$35.00
$33.25 member price
Quantity
- +
$35.00

Harmony in a bottle

The brewers consider this sake the basis for their overall style in both production and taste. Using local rice and three kinds of yeast, this sake focuses on harmonizing the different facets of sake flavor. Its medium texture holds flavors of apple, pear and cream with a slightly dry touch. Because of this sake’s well-roundedness, it works well with both heavy and light dishes.

Characteristics

Brand Ohyama
Brewery Kato Kahachiro Brewing Company
Category Junmai
Subcategory N/A
Taste Profile Light & Dry
Rice variety HaenukiOther
Yeast variety Yamagata (NF-KA),  Yamagata Yeast,  Association No. 1801
Alcohol 15.0%
RPR ? 60%
SMV ? +2.0
Acidity ? 1.4
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Ohyama “Tokubetsu Junmai” is cold (40-60°F), room temp (70°F), warm (85-115°F) or hot (120°F-).
  • Recommended
  • Not Recommended

Region

Ohyama “Tokubetsu Junmai” - Yamagata prefecture

Ohyama is made in Yamagata prefecture in the Tohoku region.

Taste Metrics

Tasting Notes

  • Apple

    Apple
  • Pear

    Pear
  • Cream

    Cream

Recommended Pairing

  • Meat

    Meat
  • Sushi/Sashimi

    Sushi/Sashimi
  • Seafood

    Seafood

Kato Kahachiro Brewing Company

Kato Kahachiro Brewing Company was founded in 1872 in Oyama, an area admired as “Little Nada.” (Nada is a famous region for sake brewing.) The brewing company has a history that traces back to the children of the warlord Kato Kiyomasa. The children represented a number of breweries in the region including this one. As the generations passed, the brewery left that representation behind and now is all about creating harmony with people through sake. While they’ve developed their own innovative processes, they rely on their natural senses to listen to the microorganisms to create harmony with people through sake.

Learn more

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