南十字輝
6/10
Aoikara no Omachi.
It uses a type of flower yeast called Tsurubara yeast.
I learned about floral yeast on my diploma test, but I don't see it very often.
Nakata Kubo-sensei will be on the test.
It has a fresh taste with fruitiness and aroma.
It has a calmness that is typical of fire-roasted yeast, and I have an image that it goes well with Japanese food.
I guess you have to get the floral aroma right. It is difficult.
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