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Ohyama “Tokubetsu Junmai” Tomizu Nama
Ohyama “Tokubetsu Junmai” Tomizu Nama front label
Ohyama “Tokubetsu Junmai” Tomizu Nama Thumbnail
Ohyama “Tokubetsu Junmai” Tomizu Nama front label Thumbnail

Ohyama “Tokubetsu Junmai” Tomizu Nama

Yamagata prefecture

$63.65 member price
- +

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.


Brand Ohyama
Brewery Kato Kahachiro Brewing Company
Category Junmai
Subcategory MurokaNamaGenshu
Taste Profile Rich & Dry
Rice variety Haenuki
Yeast variety Yamagata (NF-KA)
Alcohol 18%
RPR ? 60%
SMV ? -6.0
Acidity ? 2.1
Values listed are at the time of production.

Serving Temperature

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


Ohyama “Tokubetsu Junmai” Tomizu Nama - Yamagata prefecture

Ohyama is made in Yamagata prefecture in the Tohoku region.

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Tasting Notes

  • Muscat Grape

    Muscat Grape
  • Mango

  • Dried Fruit

    Dried Fruit

Recommended Pairing

  • Seafood

  • Meat

  • 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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