With blossom yeast: discover the Ubugoe Shochu from Oita with us
Aug 16, 2021
This shochu is not just a dream to look at: Ubugoe is a barley shochu (mugi) made with white koji and flower yeast from cloves. The result is a particularly floral, fresh and fruity shochu with a taste that is second to none. It is also a Genshu Shochu, which is bottled at 41% vol.
Manufacturer Bungo Meijyo is very familiar with blossom yeast, which is actually only known from sake production, as the company was initially founded in 1919 as a sake brewery. Apart from Bungo, only two other shochu distilleries use blossom yeast for shochu production, as it is very time-consuming. But it is absolutely worth it: blossom yeast has an excellent fermentation capacity and produces a very special taste that is both beautiful and spicy in aroma. This gives the Ubugoe Shochu its unique character and its exciting, floral complexity.
Incidentally, only 1,000 bottles of Ubugoe are produced each year.
