Hanakoubo (Flower Yeast) — Begonia
Begonia
स्ट्रेन संख्या
Begonia
प्रकार
Wild (野生酵母)
उत्पत्ति
Tokyo University of Agriculture (flowers in nature)
सुगंध प्रोफ़ाइल
Delicate floral perfume with rose-like sweetness and subtle spice. More perfumed and feminine than Kyokai yeasts.
किण्वन चरित्र
Gentle fermentation producing aromatic, medium-bodied sake. Lower acid than K-7, creating a soft, round mouthfeel.
के बारे में
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.