Kato Kahachiro Shuzo was founded in 1872 in the Shonai region of Yamagata Prefecture, an area once called the small Nada of Tohoku and ranked alongside Nada and Fushimi as one of Japan's three great brewing regions during the Edo period. Ohyama is crafted using subsoil water fed by Mt. Chokai and the Dewa Sanzan mountains, alongside rice from one of Japan's premier agricultural regions. The brand pursues a tanrei-karakuchi style that balances crispness with genuine rice flavor.
