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Oyama “Tokubetsu Junmai” Tomizu
Oyama “Tokubetsu Junmai” Tomizu

Oyama “Tokubetsu Junmai” Tomizu

$37.00
$35.15member price
Quantity
- +
$37.00

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

Category Junmai
Subcategory N/A
Taste Profile Rich & Sweet
Alcohol 15.0%
RPR ? 60%
SMV ? -3.0
Acidity ? 1.5
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Oyama “Tokubetsu Junmai” Tomizu is over ice, cold (40-60°F), room temp (70°F), warm (85-115°F) or hot (120°F-).
  • Recommended
  • Not Recommended

Region

Oyama “Tokubetsu Junmai” Tomizu - Yamagata prefecture

Oyama is made in Yamagata prefecture in the Tohoku region.

Taste Metrics

Tasting Notes

  • Orange

    Orange
  • Mango

    Mango
  • Muscat Grape

    Muscat Grape

Recommended Pairing

  • Meat

    Meat
  • Seafood

    Seafood
  • Sushi/Sashimi

    Sushi/Sashimi

Kato Kahachiro Brewing Company

Kato Kahachiro Brewing Company

Yamagata prefecture

Founded in 1872 in Oyama, an area admired as being “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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