Ozeki “Karatamba”
Hyogo prefecture
A dry awakening
The commitment of the creators is clear upon first sip. The dry sake awakens your palate, and leaves it with a refreshing finish. It is an excellent choice, no matter the season or what it’s paired with. Simply drinking Karatamba by itself is pleasurable. Keep a bottle on hand to experiment with temperatures until you find your favorite way to enjoy Karatamba.
Characteristics
| Brand | Ozeki |
| Brewery | Ozeki |
| Category | Honjozo |
| Subcategory | N/A |
| Taste Profile | Light & Dry |
| Rice variety | Yamadanishiki, Rice grown in Hyogo |
| Yeast variety | N/A |
| Alcohol | 15.0% |
| RPR | 60% |
| SMV | +7.0 |
| Acidity | 1.5 |
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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Meat
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Seafood
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 the high-ranking title in sumo wrestling. The champion’s title “Yokozuna” wasn’t adopted to promise themselves ever-continuing efforts to aim higher in quality. Today it still is one of the leading companies to drive innovations in the industry.
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Tippsy Sake Club
Our sommelier will recommend sake according to your taste when you join Tippsy Sake Club. Also enjoy:
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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
