さけえ
The sake of the future,
by five types of microorganisms!
The following quotes are from the sake brewery
Generally, sake is made with two types of microorganisms, yeast and yellow yeast, or three types of microorganisms including lactic acid bacteria as in the case of Bodimotos and Namaomotos, but in addition to these, Pichia sp. and white yeast are also used.
End of quotation
I myself am in the middle of my own journey of making raw yeast yeast,
Because I like acidity,
I am becoming more and more a white yeast drinker,
The future that Kaze no Mori has in mind fits my wavelength!
Hmmm,
Pichia sp.
I have to study ^_^
Japanese>English
ひるぺこ
Good evening, Sakee-san. I've been drinking Kaze no Mori no Mirai Sake! I have no idea what Pichia sp. is either, but it's delicious, I'd like to try it 💕.
Japanese>English
さけえ
Hirupeko,
Thank you for your prompt message.
The mysterious piquia,
It is not likely to be able to taste it alone now!
Now it's just text and images, right?
Japanese>English
さけえ
Here is another quote
A typical film-producing yeast, it develops on liquid surfaces such as pickle juice in a membranous manner, but forms milky, round, and mound-like colonies on agar media and in some solid foods. When it grows on foods such as cakes, bread, and inari sushi
Japanese>English
さけえ
Continued
produces ethyl acetate and produces a thinner odor. This fungus is found in pickles, juices, and syrups.
Japanese>English
さけえ
Thinner...
Although I feel guilty about this word,
But if it's ethyl acetate, well, okay ^_^...
Japanese>English