Ohyama
Katoh Kahachiroh Shuzo Co, Ltd
Yamagata pref.
Founded in 1872 (Meiji 5) in the famous brewing area of “OHYAMA”, which was called “Little Nada in Tohoku”. Based on the idea that in order to brew good sake, it is necessary to sense the subtle “sighs and breaths” of koji mold and yeast, and to value dialogue with microorganisms, we developed our own koji making equipment [KOS], which is the “cradle of koji mold,” and fermentation tank [OS tank], which is the “cradle of moromi” where koji mold and yeast cooperate and brew together. We have developed our own “OS tank”, a fermentation tank that is the “cradle of moromi” where koji mold and yeast cooperate to brew. We provide a better environment for microorganisms and continue to innovate while inheriting traditional techniques to brew “OHYAMA” every day.
<JM> OHYAMA TOKUBETSU JUNMAI TOMIZU
Alc – 15%
Rice – Haenuki
Polishing rate – 60%
SMV – -5.5～-4.5
Acidity – 1.55～1.65
Yeast – Yamagata NF-KA
Comment from brewery : “TOMIZU” refers to a brewing method that originated in the late Edo period (1603-1868), when “Masu, To, Ishi” (150 kg of rice for one stone of rice) and other “Masu” were used to weigh rice and water. The name is commonly used to refer to the “Jyuwari-mizu-jikomi (10-water brewing),” which uses “10 koku” of rice and 10 koku of water. As time has passed and rice has become more polished, it is now common to use more than “12-koku” of water for “10-koku” of rice in order to minimize the effects of over-melting of the rice. In 2011, we revived the “TOMIZU-shikomi” method in the spirit of “learning from the past” in order to create sake that goes well with a variety of recent cuisines. Since then, we have continued to brew “TOMIZU” in the Oyama style, making it more and more delicious every year. Thanks to your support, Jusui has been highly acclaimed, winning top prizes in many contests in Japan and abroad. Enjoy its rich, mellow, full-bodied, yet soft and crisp flavor, either cold or warmed.
<JM> MARUKAOHYAMA YOSHI NAMAZUME
Alc – 14%
Rice – Haenuki
Polishing rate – 60%
SMV –
Acidity –
Yeast – YK0107 / 1801
Comment from brewery : “We want to master the high concentration brewing process that combines both richness and sharpness! With this in mind, we took on the challenge of making a super-concentrated “8.8-water brewing” (10 parts rice to 8.8 parts water) (volume equivalent; one stone of rice weighs approximately 150 kg), and further developed the “TFJ” (single-tasting, single-brewing, double-fining brewing) method, in which one malted rice is divided into different days for “staggered pressing,” and created “Yoshi” and “Taka” (two different alcohols in one sake). We have released two “identical twins” of sake, each with a different alcohol content. We recommend drinking them well chilled or warmed to your liking. The aroma is soft and fruity, reminiscent of fruits such as grapes, bananas, pineapples, and pears, and the juicy acidity gently envelops the sweetness, creating a well-balanced, mellow flavor that spreads. The full-bodied flavor is hard to believe that the alcohol content is 14%. The aftertaste is crisp and gentle, with a lingering aftertaste.
Distributor : TANESEI TRADING PTE LTD