Shimane, the kuramoto says, is really in the middle of nowhere as it has no shinkansen due to it’s fairly low population. The weather is cool, foggy, cloudy, receiving moody vibes from the Japan Sea that faces China and Russia.
I asked him about hanakobo, as he is a member of the hanakobo society and used to engage in hanakobo development when he was at Tokyo (Nodai) University. To identify saccharomyces cerevisiae suited to sake brewing, which is an alcohol fermenter like wine yeast but very distinct in other respects (different tolerances, even different shape under a microscope) researchers expose the prospective yeast to an antibiotic produced naturally by koji mold. Sake yeast can withstand this antibiotic, but other yeasts can’t. Once it’s determined that the yeast can survive it, then you begin the process of iteration to create a yeast with desirable characteristics and resistance to high alcohol. Only members of the hanakobo society are permitted to use these yeasts!
Rihaku Shuzo
Known for Rihaku
Shimane, the kuramoto says, is really in the middle of nowhere as it has no shinkansen due to it’s fairly low population. The weather is cool, foggy, cloudy, receiving moody vibes from the Japan Sea that faces China and Russia....
