anchois
Kaze no Mori is usually No. 7 yeast, but this is Kanazawa yeast (Kyokai No. 14. Banana aroma. It ferments well at low temperatures with little acidity). It has a full-bodied sweetness. I think it goes better with western seasoning than soy sauce. Goes well with white fish carpaccio with olive oil and salt. ⭕️
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