Ohyama - Tomizu

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Tomizu refers to the 10:10 ratio of rice to water used towards the end of the Edo era. Yamagata’s Haenuki sake rice, well water sourced from Mount Gassan and local Yamagata NF-KA y east 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. Show more