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Ohyama “Tokubetsu Junmai” Nama
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Ohyama “Tokubetsu Junmai” Nama

Yamagata prefecture

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A ray of sunshine

This is a special, unpasteurized summer sake that is wonderfully easy to enjoy. Its nose of juicy grapefruit mixed with mango tantalizes right from the get-go, and leads smoothly into a soft umami flavor that leaves you with a crisp, dry finish. Brewed using Dewanosato rice right from Yamagata prefecture, Oyama “Tokubetsu Junmai” Nama is food friendly, making it a stellar choice to serve during any summer festivities.


Brand Ohyama
Brewery Kato Kahachiro Brewing Company
Category Junmai
Subcategory Nama
Taste Profile Rich & Dry
Rice variety Dewa no Sato
Yeast variety Yamagata Yeast,  Yamagata (NF-KA)
Alcohol 16.0%
RPR ? 60%
SMV ? +1.5
Acidity ? 1.6
Values listed are at the time of production.

Serving Temperature

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


Ohyama “Tokubetsu Junmai” Nama - Yamagata prefecture

Ohyama is made in Yamagata prefecture in the Tohoku region.

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Tasting Notes

  • Grapefruit

  • Mango

  • Lime


Recommended Pairing

  • Sushi/Sashimi

  • 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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