“YOIBANA” is an peony-shaped firework that bursts into a vibrant display in the night sky. In contrast to the nostalgia of a retro-dotted design, this product delivers a novel sake flavor through the fusion of various brewing techniques.
Alcohol content: 15%
Volume: 720ml
Quality of sake
We have developed a sake quality that truly transcends the traditional concept. A modern-style sake with a rich, fruity flavor that can be enjoyed like wine, while still being a true Japanese sake.
Story
The flavor of sake is greatly influenced by brewing technology. Traditionally, popular sake styles in Japan have been brewed with low acidity to emphasize the natural umami of the rice, with a focus on balancing umami and off-notes. The idea was to break away from traditional sake thinking and see if it was possible to brew sake that would bring out the five tastes (sweetness, acidity, bitterness, saltiness, and umami) in a balanced way. This product embodies an exciting challenge: to create a new type of sake with a fruity flavor that is reminiscent of fruit rather than the aroma of grain.
Lot
■Characteristics of the Batch and Special Features [Raw Materials and Raw Material Processing] Rice: 100% contract-grown rice from the 2023 harvest, the premium Hinohikari rice from Ajimumachi Omio, with a moisture content of 131%–132% to adjust the fermentation and flavor. Koji: This batch is special because it uses white koji used in the production of shochu. It uses a generous amount of koji that contains a lot of citric acid. Yeast: We have selected the exceptional “Kyoukai No. 1801” yeast, known for its ability to produce a rich array of fruity aromas. By combining this yeast with white koji, aromas and flavors that evoke the deliciousness of pineapple, apple, and kiwi are expressed.
[Fermentation] The secret to achieving the perfect crisp acidity is to divide the koji into six additions (on days 7, 8, 9, 10, 12, and 28) during the standard moromi fermentation process. The brewers conducted repeated tastings to achieve the perfect balance of acidity and sweetness, and carefully managed the fermentation process.
■Tasting comment (Nov. 2024) Yellow in color, clear, and brilliant, with a hint of blue. The aroma is a delightful blend of pineapple and apple, creating a refreshing and fruity sensation. On the palate, the pineapple-like acidity is accompanied by a pleasant sweetness, with a subtle grapefruit-like bitterness. The aftertaste lingers, leaving a juicy impression reminiscent of eating fruit. Best served with dishes such as marinated foods that bring out the acidity, such as carpaccio, pasta, or pizza with tomato sauce. Enjoy chilled in a wine glass.
