Produced by Aoki Shuzo (est. 1717) in Niigata.

Clean, bone dry, and well-refined. Serve chilled or warm. Yuki Otoko, bigfoot/yeti of Japan, is illustrated as a large hairy humanlike creature by Suzuki Bokushi in his masterpiece, Hokuetsu Seppu, the early 19th-century topographic essay on the life of the snowy southern Niigata region, where the brewery has been making sake for 300 years since 1717. Bokushifs son became the seventh generation of the brewery.

Legend has it that the Yuki Otoko 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.



Basic Info

Brand:            Yuki Otoko [you-key oh-toh-koh]

Nickname:      gYetih    Type:     Junmai

Rice:               Miyama Nishiki, milled to 60 %

Alcohol:          15.5% by volume

Size & UPC:  1.8L, 6-pack                UPC 844650000085

                        720 ml, 12-pack          UPC 844650000078

                        180 ml, 30-pack          UPC 844650000092


Producer:       Aoki [ow-kie] Shuzo      Founded:    1717

Location:        1214 Shiozawa, Minami-Uonuma-shi

                        Niigata 949-6408, JAPAN                


President:       Takafumi Aoki - the 12th generation of the founding family.

Toji (Master Brewer):  Muneyoshi Higuchi


Ingredients & tech data

Rice:               Miyama Nishiki                                 

Water:            On-site well water from an underground current

originating at Makihata-yama. Soft water.

Yeast:             Not disclosed.

SMV (Nihonshu-do): +12     Acidity:  1.2   Amino acids:  -       

No sulfites, no preservatives.


Other info

Serving temp:  Chilled, at room temperature, or warm

Tasting notes: Bone-dry. Soft & smooth with rice-laden umami. Clean finish.

Food pairing: Kurobuta pork - grilled or simmered, Grilled salmon, Toro sashimi, Creamy oysters, raw or steamed.

Aoki Shuzo has been awarded gold medals at the Japan National Sake Competition in 2016, 2014,2013, 2011, 2010, 2009, etc.