Hanakoubo (Flower Yeast) — Begonia
Begonia
Numéro de souche
Begonia
Type
Wild (野生酵母)
Origine
Tokyo University of Agriculture (flowers in nature)
Profil aromatique
Delicate floral perfume with rose-like sweetness and subtle spice. More perfumed and feminine than Kyokai yeasts.
Caractère de fermentation
Gentle fermentation producing aromatic, medium-bodied sake. Lower acid than K-7, creating a soft, round mouthfeel.
À propos
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.