Ohyama “Tokubetsu Junmai” Tomizu Nama
Yamagata prefecture
Rich texture, refreshing acidity
An unpasteurized version of Ohyama “Tokubetsu Junmai” Tomizu, this “nama” uses 20% more rice to create the tongue-coating quality and silky richness in texture that is a signature Tomizu feature. The especially fruity aroma, refreshing acidity and the underlying gentle sweetness from the rice creates a calming, complex note that will please your senses sip after sip. Recommended pairings include rich seafood dishes, meats, sushi and sashimi.
Characteristics
| Brand | Ohyama |
| Brewery | Kato Kahachiro Brewing Company |
| Category | Junmai |
| Subcategory | Muroka, Nama, Genshu |
| Taste Profile | Rich & Dry |
| Rice variety | Haenuki |
| Yeast variety | Yamagata (NF-KA) |
| Alcohol | 18% |
| RPR | 60% |
| SMV | -6.0 |
| Acidity | 2.1 |
Serving Temperature
-
Recommended
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Not Recommended
Region
Ohyama is made in Yamagata prefecture in the Tohoku region.
Taste Metrics
Tasting Notes
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Muscat Grape
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Mango
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Dried Fruit
Recommended Pairing
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Seafood
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Meat
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Sushi/Sashimi
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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Customer reviews
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