Ohyama - Tomizu Akita Sakekomachi They continue to update their

They continue to update their recipe to provide exceptional aroma

Never fear though

flat and lacquered sake vessel used for celebrations

This gives the sake a pure

and the design uses milky white glass handled by highly skilled craftpersons

Ohyama - Tomizu Akita Sakekomachi They continue to update theirTomizu refers to the 10: 10 ratio of rice to water used towards the end of the Edo era. Yamagatas Haenuki sake rice, well water sourced from Mount Gassan and local Yamagata NF KA yeast composes a thick fermentation mash that they mix using their own invention called an OS Tank. The resulting texture is minerally and thick but with kire, a clean finish, and a wonderfully restrained aroma.