Yukiotoko “Yeti” Honjozo uses Gohyakumangoku sake rice for sophistication and Koshiibuki table rice for umami. Their soft, filtered snowmelt well water and Niigata’s cold temperatures require a slow fermentation. A bit of brewer’s alcohol is carefully added towards the end of fermentation to melt and release the aromatics. The result is a clean sake that pairs well with a wide range of foods, from light to heavy.
|Brewery||Aoki Brewing Company|
|Taste Profile||Light & Dry|
|Rice variety||Gohyakumangoku, Koshiibuki|
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