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.
Editor's Note
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.
Serving
Works chilled or at room temperature. Slightly warmer service rounds out the body.
Food pairing
Broad compatibility—sushi, grilled chicken, mild pork dishes, or light pasta all pair without difficulty.
Why it stands out
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
Technical profile
Details shown only when verified against a reliable source.
- Rice variety
- Haenuki
- Rice polishing ratio
- 60%
- Alcohol by volume
- 15.0
- Sake meter value
- +2
- Acidity
- 1.4
Confidence: high
Food Pairings
- sushi
- grilled chicken
- mild pork dishes
- light pasta
Best Served
Sources
- https://tippsysake.com/products/ohyama-tokubetsu-junmai (internal_only)