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The main ingredients of sake are rice, rice malt, water, and yeast. Yeast, which carries out alcoholic fermentation, is a necessary element in converting rice into sake, but it also has a significant impact on the "aroma" of sake. In recent years, research institutes around the country have been developing new yeasts to brew sake with more individuality and character. One such example is "hana-yeast," a yeast created by the Tokyo University of Agriculture by isolating flowers that bloom in nature, which produces a variety of flavors.
The charm of floral yeast is the variety of its aroma. It produces a wide variety of aromas reminiscent of the original flowers, expanding the enjoyment of sake. In this set, we have collected sake made with flower yeast, which allows you to enjoy sake with four different aromas. Please enjoy the rich aroma woven by the flower yeast.
