TASTING: AROMATIC IMPACT OF YEASTS IN THE SAKE

Date: September 7, 2020
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Sommelier Nicolas Roché presents a tasting of two junmai ginjo type sakes, made using the sokujo method; only the yeast used differs. This difference will allow us to better judge and enhance the aromatic impact of a yeast on the aromatic profile of a sake. One sake is made with Miyagi B3 yeast and the other with yeast number #1801. The latter is categorized as a super aromatic yeast, offering sakes with a great fruit explosion.

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