OHYAMA

Kato Kachahiro has been brewing sake in the city of Oyama in Yamagata prefecture since 1871. The city is surrounded by natural beauty, including Mt. Chokai, and the Dewa and Asahi mountains. The clear water that flows down the mountains forms underground streams used in sake production, and ensures that the area's fertile earth is well suited to rice growing. It is little surprise that the region has been a centre of sake production since the early Edo period, and the Ohyama brand exists as a representative of the locality's brewing heritage. To ensure a consistently high quality, many of the brewing processes are mechanised, but the machinery used has been developed by the brewery itself, to preserve traditional techniques wherever possible. This means that rigorous production standards can be maintained, without losing the individuality of the taste. Such painstaking attention to detail gives rise to a selection of sakes that offer a harmonious balance of light, dry and easy to drink characteristics, coupled with an individuality of flavour.