ナガトミ
Wine yeast brewing
Slightly different taste from sake, but unique and different from white wine.
No aroma
Rather dry
Basically, yeast only converts glucose into alcohol, so pure yeast is the same whether it is wine yeast, flower yeast, or the yeast designated for sake.
I still think that the unique flavor is caused by impurities from the breakdown of rice carbohydrates into glucose and amino acids from the amino acids broken down by enzymes other than koji or yeast (proteolytic enzymes) from the proteins contained in trace amounts when the rice is milled at a low degree.
I think this sake has a little acidity mixed in. This is probably what gives it its unique flavor.
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