One week…
I’ll let you get that earworm out of your head before I continue.
The sake is quite active with a lot of bouquet. The steaming definitely imparted some tea vapor elements in the rice. The spice notes are definitely there, but not much “gin” coming through yet. Will have to see how those elements develop.
I’m starting off the year with an experiment that I’m kind of excited about, new yeast Bootleg Biology got their hands on some Kakheti Wild Yeast. This is a rare strain used to produce wild ale in Georgia. In beer it creates delicate honey and white wine esters with a subtle white pepper profile. We’ll see how it works with omachi rice. I’m hoping that the earthiness of the rice with pair nicely with the yeast esters.
