WAKABOTAN YOIBANA 720 mL

“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]
　Contracted cultivated rice grown in Ajimumachi Oomio in 2023 and 2024 was used 100%.
　The soaking water content was set at 131-132%. Even when the temperature of the brewing water was high, we repeatedly checked the condition, and in the end, we achieved 132% for koji, as intended.
　We added water for 5 days to control diastatic balance according to the state of the moromi (fermented rice mash) and added white koji as part of the four-step preparation based on the sensory balance evaluation.
　We selected the yeast "Kyokai No. 1801," which produces a large amount of fruity aroma. Powerful sourness is strongly expressed by combining it with white koji, while the taste was balanced with sweetness to express the flavor and taste of pineapple, apple, and kiwi fruit.

■Tasting comment (May 2025)
　A radiant, crystal clear, unclouded yellow. You can smell the aroma of pineapple, white peach, and nectar. It gives a strong attack(*), and you can taste the crisp sourness and sweetness of ripe fruits as well as subtle bitterness and salty taste. It provides a unique flavor that has a long-lasting aftertaste and a strong impression of having ripe fruits in the mouth.
　It can be paired well with marinade, carpaccio, dishes using American sauce with intensive umami of shrimps and tomatoes, and dishes with cream sauce. You can enjoy cold sake in a wine glass.

*Attack ... First impression when taking a sip

■Characteristics of the Batch and Special Features
[Raw Materials and Raw Material Processing]
　Rice ... We used 100% of HINOHIKARI 1st grade contracted cultivated rice grown in Ajimumachi Oomio in 2023. We set the soaking water content at 131-132%, but the temperature difference was great due to spring temperature swings. After a lot of hard work, it reached 131.7-132.7%.
　Koji ... White koji, produced and kept frozen in summer, was used for additional koji and finishing koji. For this lot, white koji was added as part of the four-step preparation based on the analysis values and sensory balance evaluation.
　Yeast ... We selected "Kyokai No. 1801," which produces a large amount of fruity aroma. Combined with white koji, it expressed the flavor and taste of pineapple, apple, and kiwi fruit.

[Fermentation]
　Koji was added 3 times in total (added koji, finish koji, and four-step preparation), and the sake strongly expresses a powerful sourness while balancing a sweetness underneath it.

■Tasting comment (May 2025)
　A radiant, crystal clear, unclouded yellow. You can smell the aroma of fruits from southern countries, such as pineapple, as well as the scent of nectar. It gives a strong attack(*), and you can feel the crisp sourness and sweetness of ripe fruits as well as subtle bitterness, which enhances the taste. It provides a unique flavor that has a long-lasting aftertaste and a strong impression of having ripe fruits in the mouth.
　It can be pared with marinade, carpaccio, and pasta and pizza with tomato sauce, which make the most of its sourness. You can enjoy cold sake in a wine glass.

*Attack ... First impression when taking a sip

■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.