Ohyama “Tomizu” Nama
Yamagata prefecture
Rich texture, refreshing acidity
An unpasteurized version of Ohyama “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 |
| Acidity | 2.1 |
Serving Temperature
-
Recommended
-
Not Recommended
Region
Ohyama is made in Yamagata prefecture in the Tohoku region.
Taste Metrics
Tasting Notes
-
Muscat Grape
-
Mango
-
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...
Learn moreCustomer reviews
Tippsy Sake Club
Our sommelier will recommend sake according to your taste when you join Tippsy Sake Club. Also enjoy:
- Members-only prices
- Discounted shipping
- An exclusive sake cup with your first club order
- and more!
All about sake
-
Introduction
Welcome To Your Sake Journey!
-
Lesson 1
What Is Sake?
-
Lesson 2
What Is Sake Made of and How Is It Made?
-
Lesson 3
What Is Rice Polishing Ratio?
-
Lesson 4
Types of Sake
-
Lesson 5
How To Store Sake
-
Lesson 6
How To Drink and Serve Sake
-
Lesson 7
Food Pairing Guide
-
Lesson 8
Best Sake Bottles and Brands for Beginners
