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Ohyama “Tokubetsu Junmai” Shiboritate
Ohyama “Tokubetsu Junmai” Shiboritate front label
Ohyama “Tokubetsu Junmai” Shiboritate Thumbnail
Ohyama “Tokubetsu Junmai” Shiboritate front label Thumbnail
Limited
Seasonal

Ohyama “Tokubetsu Junmai” Shiboritate

Yamagata prefecture

$54.00 
$51.30 member price
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Vibrant, juicy, food friendly

Freshly squeezed and bottled without any heat treatment, this sake has a soft initial impact on your palate. Staying true to its Yamagata prefectural identity, it uses local Dewa no Sato rice and two different kinds of Yamagata yeast, in addition to a modern yeast called Association No. 1801, to maximize the fruity aromas. The juicy umami and dry finish make it an excellent pairing with deep-fried foods.

Characteristics

Brand Ohyama
Brewery Kato Kahachiro Brewing Company
Category Junmai
Subcategory Nama
Taste Profile Rich & Dry
Rice variety Dewa no Sato
Yeast variety Yamagata (NF-KA),  Yamagata Yeast,  Association No. 1801
Alcohol 16.50%
RPR ? 60%
SMV ? 1.5
Acidity ? 1.7
Values listed are at the time of production.

Serving Temperature

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

Region

Ohyama “Tokubetsu Junmai” Shiboritate - Yamagata prefecture

Ohyama is made in Yamagata prefecture in the Tohoku region.

Taste Metrics

Tasting Notes

  • Apple

    Apple

  • Pear

    Pear

Recommended Pairing

  • Meat

    Meat

  • Seafood

    Seafood

  • Veggies

    Veggies

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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