Ohyama “Tomizu”
Yamagata prefecture
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 | 15.00% |
| RPR | 60% |
| SMV | -3 |
| Acidity | 1.5 |
Serving Temperature
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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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Orange
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Mango
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Muscat Grape
Recommended Pairing
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Meat
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Seafood
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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...
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Tippsy Sake Club
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All about sake
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Introduction
Welcome To Your Sake Journey!
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Lesson 1
What Is Sake?
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Lesson 2
What Is Sake Made of and How Is It Made?
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Lesson 3
What Is Rice Polishing Ratio?
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Lesson 4
Types of Sake
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Lesson 5
How To Store Sake
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Lesson 6
How To Drink and Serve Sake
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Lesson 7
Food Pairing Guide
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Lesson 8
Best Sake Bottles and Brands for Beginners
