yuki
I didn't pay much attention to the yeast I chose, but it was flower yeast!
It is made with Watabune No. 2 from Shiga Prefecture, and uses Tokyo University of Agriculture's Sakura flower yeast.
It does not have a flowery aroma. Come to think of it, there was a sake from Toyama with tulip yeast.
Sweet aroma and slightly banana-like. First impression is sweet and thick!
Sourness and bitterness, with a hint of lychee and a refreshing aftertaste.
After a while, I didn't feel much sweetness anymore. Maybe because I changed the glass? The umami flavor remains, but the acidity and bitterness stand out and give a dry impression.
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