Niigata prefecture
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.
Brand | Yukiotoko |
Brewery | Aoki Brewing Company |
Category | Honjozo |
Subcategory | N/A |
Taste Profile | Light & Dry |
Rice variety | Gohyakumangoku, Koshiibuki |
Yeast variety | Undisclosed |
Alcohol | 15.50% |
RPR | 65% |
SMV | 8 |
Acidity | 1.2 |
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