This will be the last update on this project for a while…not that my updates were plentiful as of late. I’ve taken a brewing position helping Colorado Sake out with their Social Club special releases. It will be pretty exciting. We’ll be trying out some new yeasts, brewing techniques, chemistry experiments, and local flavors. I’m really looking forward to the next few months. If you’re interested in getting any of the releases, you can join up here.
As for this batch, it turned out quite well. The last batch I did with only Kakheti yeast soured in the very end, and I lost most of it while pasteurizing, so I decided to try again. This time I blended the Kakheti with sake yeast ant it turned out really well. I used about a 70/30 split of Yamada and Omachi and lightly filtered it. It has a nice notes of melon and honey with a little green apple and some soft butter on the finish. I’m really proud of this one. It turned out better than I expected. I’m looking forward to trying the Kakheti yeast again in the future if I can obtain more.
