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Ohyama “Tokubetsu Junmai”

Ohyama “Tokubetsu Junmai”

Yamagata prefecture

$33.25 member price
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Harmony in a bottle

The brewers consider this sake the basis for their overall style in both production and taste. Using Haenuki rice grown in Yamagata as well as local Yamagata Yeast, this sake focuses on harmonizing the different facets of sake flavor. Its medium texture holds flavors of stone fruit, apricot, and slate with a slightly dry touch. Because of this sake’s well-roundedness, it works well paired with both heavy and light dishes.


Brand Ohyama
Brewery Kato Kahachiro Brewing Company
Category Junmai
Subcategory N/A
Taste Profile Light & Dry
Rice variety Haenuki
Yeast variety Yamagata (NF-KA),  Yamagata Yeast
Alcohol 15.0%
RPR ? 60%
SMV ? +2.5
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


Ohyama “Tokubetsu Junmai” - Yamagata prefecture

Ohyama is made in Yamagata prefecture in the Tohoku region.

Taste Metrics

Tasting Notes

  • Apple

  • Pear

  • Cream


Recommended Pairing

  • Meat

  • Sushi/Sashimi

  • Seafood


Kato Kahachiro Brewing Company

Kato Kahachiro Brewing Company

Yamagata prefecture

Founded in 1872 in Oyama, an area admired as being “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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