THE TRADITIONAL Japanese passion for cherry blossom has yielded the invention of a brewing yeast, which is supposed to impart a heavenly aroma to beers, whilst enabling brewers to maintain their operational efficiency.

Experts from the Akita Research Institute of Food and Brewing visited sightseeing spots famed for the colourful blossom in late April and early May last year, collecting blossom and sap, from which natural yeasts were extracted in the laboratory.

Unfortunately, although these ...

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