Shizuoka Shinbun news site @S reports that local brewery Hana-no-mai is making an on-trade exclusive sake using wine yeast.

It’s their first time using wine yeast, with supervision from the chef/owner of the French restaurant Abysse in Tokyo. The resulting sake has the refreshing aroma and flavour of freshly-squeezed grapefruit. All the rice used comes from Shizuoka Prefecture and is milled to 60%. Alcohol content is 12%, lower than a typical sake, making it very drinkable.

It goes perfectly with fish (Abysse is a seafood restaurant), and also recommended for pairing with raw ham or white chocolate. The brewery describes the taste as refreshing but also complex, with a brewing process that goes on for longer than average. 


[bctt tweet=”Sake made with wine yeast” username=”tastetrans”]