Hanakoubo (Flower Yeast) — Begonia

Begonia

菌株番号 Begonia

種類 Wild (野生酵母)

産地 Tokyo University of Agriculture (flowers in nature)

アロマプロファイル

Delicate floral perfume with rose-like sweetness and subtle spice. More perfumed and feminine than Kyokai yeasts.

発酵の特性

Gentle fermentation producing aromatic, medium-bodied sake. Lower acid than K-7, creating a soft, round mouthfeel.

概要

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.