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Tomizu refers to the 10:10 ratio of rice to water used towards the end of the Edo era. Yamagata’s Haenuki sake rice, well water sourced from Mount Gassan and local Yamagata NF-KA yeast composes a thick fermentation mash that they mix using their own invention called an OS Tank. The resulting texture is minerally and thick but with “kire,” a clean finish, and a wonderfully restrained aroma.
Ohyama is made in
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.
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