Ohyama "Tomizu" Tokubetsu Junmai Nama Genshu 2025

This sake is named "tomizu" because it uses an Edo-period (~1600-1800s) water ratio for brewing: 10 units of water (instead of the usual 12), resulting in a thicker, more concentrated brew. Dense and juicy, with complex notes of fruit and grain, Tomizu is always one of the funnest, most expressive sake of the nama season.

The palate starts a little candied: nostalgic flavors of Cherry Heads, ripe apricot, and mango. But as the flavors open up on the palate, a complex range of spice, grain and bitterness washes through: clove, aniseed, ripe sliced banana, cherry blossom, maraschino liqueur, and allspice. There is a comforting backbone of sweet rice and umami... fresh mochi, chestnut paste, toasted soybean flour, and anko bean jam come to mind. 

Overall the sake is powerful and intriguing. This is definitely a unique brew that needs time in the glass to understand, and which really goes interesting places over 6-12 months of fridge aging, too.