Geeky sake to the max
Tomizu refers to the 10:10 ratio of rice to water used towards the end of the Edo era. Yamagata’s Haenuki sake rice, well water sourced from Mount Gassan and local Yamagata NF-KA yeast composes a thick fermentation mash that they mix using their own invention called an OS Tank. The resulting texture is minerally and thick but with “kire,” a clean finish, and a wonderfully restrained aroma.
Characteristics
| Brand | Ohyama |
| Brewery | Kato Kahachiro Brewing Company |
| Category | Junmai |
| Subcategory | N/A |
| Taste Profile | Rich & Sweet |
| Rice variety | Haenuki |
| Yeast variety | Yamagata (Nf Ka) |
| Alcohol | 15.0% |
RPR | 60% |
SMV | -3.0 |
Acidity | 1.5 |
Values listed are at the time of production.
Serving Temperature
Recommended
Not RecommendedRegion
Ohyama is made in Yamagata prefecture in the Tohoku region.
Taste Metrics
Loading...Tasting Notes
Orange
Mango
Muscat Grape
Recommended Pairing
Meat
Seafood
Sushi/Sashimi
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