Sake Coordinates
Tokubetsu Junmai

Ohyama “Tokubetsu Junmai”

Ohyama · Yamagata

Ohyama Tokubetsu Junmai from Kato Kahachiro Brewing in Yamagata Prefecture serves as the brewery's anchor style. Three yeast strains and locally grown rice produce a medium-textured profile with fruit and cream notes alongside a slightly dry edge. Its balance makes it one of the more genuinely versatile choices in the tokubetsu junmai category, working across both light and rich dishes.

Why we recommend it

A thoughtfully made tokubetsu junmai that holds up across different dish weights. A good default choice when you want reliability without predictability.

Quick Reference

Best for

A reliable default for anyone who wants a tokubetsu junmai that works across a wide range of dish weights.

Taste in brief

Medium body with fruit, cream notes, and a slightly dry edge—balanced enough to sit alongside both light and richer dishes.

What makes it distinct

Three yeast strains fermented with locally grown Yamagata rice—the deliberate layering produces a more even, versatile character than single-yeast counterparts.

For beginners

A solid, unchallenging tokubetsu junmai that earns repeat use without requiring study.

Character

Food Friendly Easy Drinking Shines When Chilled

Technical profile

Details shown only when verified against a reliable source. How we verify specs →

Rice variety
Haenuki
Rice polishing ratio
60%
Alcohol by volume
15.0
Sake meter value
+2
Acidity
1.4

Try it with

Broad compatibility—sushi, grilled chicken, mild pork dishes, or light pasta all pair without difficulty.

  • sushi
  • grilled chicken
  • mild pork dishes
  • light pasta

How to serve

Works chilled or at room temperature. Slightly warmer service rounds out the body.

Chilled Room Temperature

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Sources