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indica-dominant strain

Sour Maki

Sour Maki is an indica-dominant strain with the Blue Zushi lineage. Typical aromas include sour, fruity and berry notes. The effects are generally described as euphoric, mood-lifting and relaxing.

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Character profile

Aroma, effects and terpenes

Aromas

  • sour
  • fruity
  • berry
  • diesel
  • earthy
  • sweet
  • peppery
  • cookie-like

Effects

  • euphoric
  • mood-lifting
  • relaxing
  • balancing

Terpenes

  • Caryophyllene
  • Limonene
  • Myrcene

Cannabinoid profile

Documented ranges

THC up to 25 %
CBD up to 1 %

The values are provided for orientation. Actual levels may vary depending on the batch, phenotype and growing environment.

Genetics

Parent lineage and family tree

Sour Maki is at the top. Below it are the documented parent lines through the 4th generation.

Editorial profile

Sour Maki in detail

Origin & classification

Sour Maki is an indica-dominant strain from Blue Zushi. With up to 25 % THC, Sour Maki clearly falls into the more potent range. With up to 1 %, CBD plays more of a supporting role.

Aroma & flavour

Sour Maki’s aroma is primarily sour, fruity, berry-like and diesel-like. Caryophyllene, limonene and myrcene complement this impression and give the profile additional depth. The combination of sweeter and classically spicy notes makes the strain more distinctive than many smoother standard hybrids.

Terpene profile

Sour Maki’s effects are generally described as euphoric, mood-lifting, relaxing and balancing. This is precisely what often makes the strain interesting: it does not lean in just one direction, but engages both mind and body.

Effect tendency

Sour Maki therefore sits closer to modern dessert strains than to classic old-school lines.

Cannabinoids, flowering & appearance

Sour Maki is particularly well suited to people who want to experience aroma and effects together in as balanced a way as possible. Fans of modern dessert and exotic lines are likely to find many familiar elements here.

Further classification

Sour Maki is primarily associated with euphoric, mood-lifting, relaxing and balancing effects. Aromatically, it moves in a sweet, fruity direction: sour, fruity, berry-like, diesel-like and earthy. A THC level of up to 25 % makes Sour Maki noticeably more prominent than milder strains. At up to 1 %, CBD remains only a supporting element in Sour Maki’s profile. What makes Sour Maki interesting is the interplay between sweet, fruity notes and the more classic earthy, spicy base. Myrcene, caryophyllene and limonene point to a combination of a soft base, spicy depth and a fresher top note. When comparing it with other strains, this effect profile is often more informative than a single THC value. With Sour Maki, potency should remain visible in the classification without reducing the strain to its THC level. Sour Maki’s name and aromatic world lean more towards modern dessert and fruit profiles. Within the strain spectrum, it sits closer to the relaxed, fuller side than to a purely bright daytime profile. The result is a profile that relies less on extremes and more on a balance of aroma, genetics and effects.

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Questions and answers

Frequently asked questions about Sour Maki

What type of strain is Sour Maki?

We list Sour Maki as an indica-dominant strain with the Blue Zushi parent lineage.

What genetics are behind Sour Maki?

Sour Maki’s parent lineage is Blue Zushi.

What does Sour Maki smell and taste like?

Aromatically, Sour Maki is primarily sour, fruity, berry-like, diesel-like, earthy, sweet, peppery and cookie-like. Depending on the batch and phenotype, the intensity may vary.

Which terpenes are associated with Sour Maki?

Sour Maki’s profile features caryophyllene, limonene and myrcene. They complement the described aromatic profile.

What effects can be expected from Sour Maki?

We describe Sour Maki primarily as euphoric, mood-lifting, relaxing and balancing. Effects are subjective and are not a medical promise.

How high is Sour Maki’s THC content?

Sour Maki is listed with a THC range of up to 25 %. Actual values may vary depending on the batch, phenotype and growing environment.