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Ohyama “Tokubetsu Junmai” Hiyaoroshi
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Ohyama “Tokubetsu Junmai” Hiyaoroshi

Yamagata prefecture

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Made with sake sense

This seasonal sake is brewed without any computerization. The brewers use their knowledge, experience and sake senses to feel the life of the fermented rice and decide when it’s just right. Combined with the all in-house rice polishing, this sake is always a treat. Light and smooth with pear and ripe mango scents, it delivers a solid balance of juiciness and crisp acidity. It goes great with grilled fall fishes.


Brand Ohyama
Brewery Kato Kahachiro Brewing Company
Category Junmai
Subcategory NamazumeGenshu
Taste Profile Light & Dry
Rice variety Dewa no Sato
Yeast variety Yamagata (NF-KA),  Association No. 1801
Alcohol 16.5%
RPR ? 60%
SMV ? +1.0
Acidity ? 1.6
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Ohyama “Tokubetsu Junmai” Hiyaoroshi is cold (40-60°F).
  • Recommended
  • Not Recommended


Ohyama “Tokubetsu Junmai” Hiyaoroshi - Yamagata prefecture

Ohyama is made in Yamagata prefecture in the Tohoku region.

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Tasting Notes

  • Melon

  • Peach


Recommended Pairing

  • Seafood

  • Veggies


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.

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