Hanakoubo (Flower Yeast) — Begonia
Begonia
Stammnummer
Begonia
Typ
Wild (野生酵母)
Herkunft
Tokyo University of Agriculture (flowers in nature)
Aromaprofil
Delicate floral perfume with rose-like sweetness and subtle spice. More perfumed and feminine than Kyokai yeasts.
Fermentationscharakter
Gentle fermentation producing aromatic, medium-bodied sake. Lower acid than K-7, creating a soft, round mouthfeel.
Über
Part of the revolutionary Hanakoubo (花酵母) project at Tokyo University of Agriculture, this yeast was isolated from begonia flowers. The project, led by Prof. Nakanishi, discovered that wild yeasts living on flower surfaces produce unique aromatic compounds absent in laboratory strains. Begonia yeast creates distinctly floral, perfumed sake that opened a new aromatic dimension in brewing.