Yuki Otoko Junmai Sake Yeti (720ml)
CLASSIC & SAVORY
Aoki Shuzo in Niigata has been making sake for 300 years since 1717. Bokushi’s son became the seventh generation of the brewery. Legend has it that the Yuki Otoko, the bigfoot/yeti of Japan, has helped travelers carry their loads and guided them through mountain trails. The brewery donates part of their proceeds to support local rescue activities for hikers. The sake is made with Miyama Nishiki rice . This sake is bone dry with smooth rice-laden umami flavors and a clean finish. Pair with Grilled Pork, Raw Oysters or Toro.
Recommended Serving Temperature:
40°-50°F, 65°-75°F, or 90°-100F
Original: $35.00
-65%$35.00
$12.25Yuki Otoko Junmai Sake Yeti (720ml)
CLASSIC & SAVORY
Aoki Shuzo in Niigata has been making sake for 300 years since 1717. Bokushi’s son became the seventh generation of the brewery. Legend has it that the Yuki Otoko, the bigfoot/yeti of Japan, has helped travelers carry their loads and guided them through mountain trails. The brewery donates part of their proceeds to support local rescue activities for hikers. The sake is made with Miyama Nishiki rice . This sake is bone dry with smooth rice-laden umami flavors and a clean finish. Pair with Grilled Pork, Raw Oysters or Toro.
Recommended Serving Temperature:
40°-50°F, 65°-75°F, or 90°-100F
Product Information
Product Information
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Description
CLASSIC & SAVORY
Aoki Shuzo in Niigata has been making sake for 300 years since 1717. Bokushi’s son became the seventh generation of the brewery. Legend has it that the Yuki Otoko, the bigfoot/yeti of Japan, has helped travelers carry their loads and guided them through mountain trails. The brewery donates part of their proceeds to support local rescue activities for hikers. The sake is made with Miyama Nishiki rice . This sake is bone dry with smooth rice-laden umami flavors and a clean finish. Pair with Grilled Pork, Raw Oysters or Toro.
Recommended Serving Temperature:
40°-50°F, 65°-75°F, or 90°-100F
