So I brought back a bottle of Kaze no Mori from my most recent trip to Japan and it had some live yeast that survived the trip so I had someone propagate it and gave it a go in a recent batch. It started off really good full of pear and cherry blossom bouquets and was very active. I mean really ready to go from day one. Which was great until it got away from me and quickly turned from a sweet sake to a dry sake. The pear stayed but it developed a grapefruit flavor that I wasn’t expecting.

it isn’t that it turned out bad, but it didn’t turn out the way I wanted. I’m curious to give it another go soon though. Sometime science isn’t as precise as you want it to be even when you’re careful and follow the rules 😂😂😂