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Ozeki “Yamadanishiki”
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Ozeki “Yamadanishiki”

Hyogo prefecture

$24.70 member price
- +

Unmatched Earthy purity

The Yamada Nishiki rice used to brew this sake has a larger kernel, which contains the essential ingredients for creating natural, full-bodied flavor. This sake definitely has that earthy tone to it, with a shading of pear. The tail leaves a dry, awakening aftertaste that goes perfectly with a juicy steak or sweet Teriyaki chicken.


Brand Ozeki
Brewery Ozeki
Category Junmai
Subcategory N/A
Taste Profile Rich & Dry
Rice variety Yamadanishiki
Yeast variety N/A
Alcohol 14.0%
RPR ? 60%
SMV ? +3.0
Acidity ? 1.8
Values listed are at the time of production.

Serving Temperature

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


Ozeki “Yamadanishiki” - Hyogo prefecture

Ozeki is made in Hyogo prefecture in the Kinki region.

Taste Metrics

Tasting Notes

  • Pear

  • Earth


Recommended Pairing

  • Meat

  • Seafood



The founder, Chobei Osakaya, began brewing sake in the Nada region in Hyogo in 1711. It is one of the oldest and largest breweries in Japan. The name “Ozeki” is the high-ranking title in sumo wrestling. The champion’s title “Yokozuna” wasn’t adopted to promise themselves ever-continuing efforts to aim higher in quality. Today it still is one of the leading companies to drive innovations in the industry.

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