Hanakoubo (Flower Yeast) — Begonia
Begonia
Número de cepa
Begonia
Tipo
Wild (野生酵母)
Origen
Tokyo University of Agriculture (flowers in nature)
Perfil aromático
Delicate floral perfume with rose-like sweetness and subtle spice. More perfumed and feminine than Kyokai yeasts.
Carácter de fermentación
Gentle fermentation producing aromatic, medium-bodied sake. Lower acid than K-7, creating a soft, round mouthfeel.
Acerca de
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.