Ozeki “Karatamba” Namachozo
Hyogo prefecture
Fresh take on an old favorite
If you enjoy the classic Ozeki “Karatamba,” you’ll adore this single-pasteurized version! Most sake is pasteurized twice to be more shelf stable, but pasteurizing only once allows the sake to retain fresh-from-the-tap liveliness. Experience the characteristic dryness of the beloved honjozo sake with a more crisp, refreshing and clean profile. Serve this brilliant blue bottle chilled alongside oysters, soba noodles or lemon chicken.
Characteristics
| Brand | Ozeki |
| Brewery | Ozeki |
| Category | Honjozo |
| Subcategory | Namachozo |
| Taste Profile | Light & Dry |
| Rice variety | Yamadanishiki |
| Yeast variety | N/A |
| Alcohol | 15.5% |
| RPR | 70% |
| SMV | 7.0 |
| Acidity | 1.4 |
Serving Temperature
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Recommended
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Not Recommended
Region
Ozeki is made in Hyogo prefecture in the Kinki region.
Taste Metrics
Tasting Notes
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Stone
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Sage
Recommended Pairing
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Seafood
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Sushi/Sashimi
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Veggies
Ozeki
The founder, Chobei Osakaya, began brewing sake in the Nada region in Hyogo in 1711. It is one of the oldest and largest breweries in Japan. The name Ozeki is a high-ranking title in sumo wrestling. The champion’s title, Yokozuna, wasn’t adopted because they wanted to promise themselves to always continue to aim for higher quality. Today it still is one of the leading companies driving innovations in the industry.
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
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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
