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.