Ohyama Tomizu Tokubetsu Junmai

Tokubetsu Junmai

This sake recreates the "Tomizu" style brewing method practiced during the Edo period, in which the rice ratio is increased by 20% beyond the standard amount. It is a juicy, rich, and savory Junmai sake—full-bodied and robust—in which a deep, concentrated flavor harmonizes beautifully with a refreshing acidity.

Rice: Haenuki (local rice in Yamagata)
Rice milling: 60%
Acidity: 1.75
ABV: 15.5%
Prefecture: Yamagata