"Big Mountain"
Ohyama Tokubetsu Junmai
A lighter style of junmai, this sake is clean and food friendly with just a hint of creaminess. Clean aroma of apple and pear are harmonized with mineral, grain with a touch of creamy aroma. Round and mild sweetness and fruity acidic flavor are balanced nicely.
Yamagata produces high quality rice, which means that it also produces high quality sake. There are 56 sake breweries within Yamagata, where brewers work diligently every day to produce top quality sake.
Year after year, many varieties of sake brewed in Yamagata receive a gold medal in the National New Sake Awards, which indicates the high quality of sake in the prefecture.
Tasting Cards
Now you can download the PDF tasting card for Ohyama Tokubetsu Junmai! Share it with your friends, or use it when hosting a sake party.
Tokubetsu Junmai
Junmai is made with only rice, water and koji mold. The rice used must be polished to at least 70%. Junmai often has a full and solid flavor profile, and is clean and well structured. Tokubetsu Junmai means "Special Junmai" and is used when a more polished or very special rice was used.
Kura
A sake brewery. Also known as "sakagura".
Seimaibuai
"SAY-MY-BOO-EYE" The degree to which rice has been polished before brewing. 70% seimaibuai means that 30% of the rice grain (by weight) has been polished away leaving 70% remaining.
Nihonshu-do
Also called "SMV" (Sake Meter Value), nihonshu-do is the specific gravity of a sake which is used as an indication of dryness or sweetness. Positive values are more dry, negative values are more sweet. +3 to +4 is considered neutral. For example, -10 is very sweet and +6 is nicely dry.
Read more common sake terms defined.