Hanakoubo (Flower Yeast) — Abelia
Abelia
Stammnummer
Abelia
Typ
Wild (野生酵母)
Herkunft
Tokyo University of Agriculture (flowers in nature)
Aromaprofil
Elegant white floral aroma with jasmine-like sweetness and honey undertones. Subtle and refined aromatic character.
Fermentationscharakter
Moderate fermentation producing delicate, light-bodied sake. Creates a gentle, lingering floral finish.
Über
Isolated from abelia flowers, this Hanakoubo yeast produces some of the most elegant and refined sake in the flower yeast series. The jasmine-like aroma and honey sweetness create a sake of extraordinary delicacy. Several premium breweries use abelia yeast for limited-edition releases that showcase the potential of wild flower yeasts to create entirely new sake aromatics.