Here we are, in the middle of August, rounding the bend and almost getting ready to head back into the brewing season. But there’s still time left for fun and shenanigans.
The summer weather isn’t going anywhere yet, but unfortunately the summer sake is already starting to dry up, just like it did this time last year, so if you’re in Japan don’t pass up your chance to indulge in this summer’s offerings, because they’ll be gone before you know it.
And now for the news..
Tokyo- There could be some new aromas in your sake next year with the release of a new yeast from the Brewing Society of Japan.
The new ginjō-style yeast named, HF-1, is derived from the very popular association yeast #1801 (K1801). The yeast was developed by Hakutsuru – a brewery which is no stranger to significant R&D within the industry – using a technique that “selects bafilomycin A1-resistant strains, with improved fermentation performance”. In other words, HF-1 ferments more vigorously than K1801, producing alcohol more efficiently and generally shortening the moromi fermentation period.
