Episode 75. This week, the Sake Revolution is running on flower power!  We're talking specifically about "hana kobo" or flower yeast. Yes, that is yeast for fermentation that is isolated from an acutal bloom and propagated for use in sake. While not something every brewery does, this is a delightfully scented niche in the world of sake. Backed by a research institute at Tokyo's Nodai University, there has been a true blossoming in the understanding and use of these special yeasts to make some unique and delicious sakes.  John and Timothy dive nose first into a prime example of flower yeast style sake: Amabuki's Strawberry-blossom Junmai Ginjo Nama from Saga Prefecture.  As with all hana kobo sakes, you can bet this one has an extraordinary bouquet.  But do we smell strawberries?  Listen in this week as we try to learn the language of flowers.

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