Hanakoubo (Flower Yeast) — Begonia
Begonia
Suş Numarası
Begonia
Tür
Wild (野生酵母)
Köken
Tokyo University of Agriculture (flowers in nature)
Aroma Profili
Delicate floral perfume with rose-like sweetness and subtle spice. More perfumed and feminine than Kyokai yeasts.
Fermantasyon Karakteri
Gentle fermentation producing aromatic, medium-bodied sake. Lower acid than K-7, creating a soft, round mouthfeel.
Hakkında
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.