Norman

9.1

Ohyama Tokubetsu Junmai Nama – Summer Release

Brewery: Kato Kahachiro Shuzo, Yamagata
Type: Tokubetsu Junmai Nama
Rice: Dewa no Sato
Polishing: 60%
Yeast: Yamagata NF-KA + Kyokai 1801
ABV: 15%
SMV: ±0 to +1
Acidity: 1.45–1.55
Amino Acid: 1.1–1.2
Pasteurization: None (Nama)
Release: Summer seasonal

Lightly sweet with gentle umami and fresh acidity. Very light, almost water-like weight on the palate. Clean and refreshing rather than mouth-filling. Decent persistence on the finish, although the individual flavors are subtle and hard to distinguish. Finishes tight and clean. Balanced and very easy to drink. I like it. Paid $57 but it costs $13 in Japan. 😳 — 10 days ago

Yuri

9.0

Proud of Iso-sensei🥰 — 4 years ago

with cocoro and Takeo

Diane Dubansky Haase

9.4

Magical sake with our buddy Mark. 💙 — 5 years ago

with Mark

Turd Ferguson

9.1

Good stuff. Rich & smooth. — 7 years ago

Lunett/ Yosshi

Sake Specialist Hasegawa Sake Shop Tokyo

9.0

Aramasa / Aramasa shuzou/ Akita prefecture/ rice species: Kairyo-shinko/ rice polish ratio:30%/ 2017 Tohoku region Sake Contest Highest grate awards Junmai Daiginjo — 8 years ago

Yuri

8.9

With Ichiro-sensei!!! — 9 years ago

Lunett/ Yosshi

Sake Specialist Hasegawa Sake Shop Tokyo

8.9

Nisiki type:basic unpasteurized/ Hara shuzo Co.Ltd./ Niigata prefecture, Japan/ Evolved Four-Stage Fermentation Process of Sake Yeast Starter/ light fizz and a little cloudy, sweet fresh note of ripen apples, white peaches, persimmon, bubble gum and cider with hints of “Dango(Japanese sweet dessert, koji mold and nuances of sulfate and cheese. Attack of soft sweetness, rich umami, crispy acidity. Then sweetness be lightened, bitterness came out, umami and bitterness mixed smoothly. — 7 months ago

Lana V

9.2

Rintaro tasting aug 2023 — 3 years ago

Jason Li

9.3

sweet and attractive — 4 years ago

Matt Shirley

9.1

Dry and bold with just a hint of floral and fruit. Great in the mouth, will drink again. — 6 years ago

with Amelia

Hiroyuki Hikichi

9.0

Fruity and slightly hoppy sake with sashimi. — 7 years ago

Lee Pitofsky

9.4

Notes of soy sauce, mushrooms and caramel — 8 years ago

Yuri

9.0

Like a melon🍈 — 9 years ago

Norman

9.0

This was all part of our Sake Day 2025 experience. We only tasted 60ish sakes out of an estimated 450, so a small fraction of what was available. While I attempted to rinse the glass with water and stay hydrated it’s difficult to fairly rate in this environment and I use it solely as a time to try a wide variety and interact with the brands. — a year ago

Norman

9.0

Sake World 2024 Had to judge given it’s the same glass throughout the tasting. This did not stand out. I believed this is polished down to 30%. I would give it a shot outside of this environment. It’s hard for these light ones to get a fair shot in a reused glass. — 2 years ago

Jeff Ball

9.1

A bit of honey, smooth and buttery. — 4 years ago

Tony Byrd

9.3

Labeled as Junmai Ginjo, but label indicates polished rate of rice at 50%. This is more in line with a  Junmai Daiginjo. Either way, this is best served chillled, but not cold. It can be served slightly warm, but the delicate fruity flavor will be degraded.  — 6 years ago

Hiroyuki Hikichi

9.1

Almost recovered from a disease! Moderately fruity and really rich Houhai — 7 years ago

Kei Iwashita

9.6

酸味高い、おいしいお酒 — 8 years ago

Jinnai

9.0

石川のお酒。
のみやすいー食中酒ワインみたい。 — 9 years ago