Special characteristics of seishu-kobo
- ferment at low temperature
- creating alc up to 20%
- generate good aroma
Shape and size of seishu-kobo
- oval shape
- 10 microns in length
- smaller - 5 microns
Why “sake yeast is a hard worker?”
- it continues to create alc in high alc level
- it creates many types of taste and aroma when creating alc.
ichi-koji, ni-moto, san-tsukuri
koji first,
moto second
brewing third
kyokai kobo
協会酵母
old name of NRIB
National Brewing Laboratory
National Brewing Laboratory is established in the year?
1904
year of the first yeast extracted from Sakura Masamune of Nada?
1906
the first kyokai kobo is extracted from where?
Sakura Masamune of Nada.
old name of Brewing Society
Jozo Kyokai
why Kyokai kobo #6 is widely distributed after the war?
power of fermentation and aroma
Year of Kyokai kobo #6 introduced?
1935
Strength of kyokai kobo #7
- support mass production
- very stable
aroma changes of sake yeast #7, and #9
- improve significantly in the fall
- tends to settle down after summer
aki-agari
the phenomenon of yeast flavor improves significantly
Popular examples of foam-less yeast
601, 701, 901, 1001, 1401
How to get the foam-less yeast from their parents?
extract the mutant strains (exist at a rate of 1 out of 100 million), then grown to create these derivatives.
benefits of using foam-less yeast
- no need to use the foam removing machine during high bubbling period
- save space to increase volume of fermentation tank
- easier in washing the tank
why some brewers still choose foam producing yeast
- brewers use the bubble formation to judge the activities of the yeast a.k.a fermentation
- the foam create a distinct environment of microorganisms
how many yeast cells are contained in an ampoule
20 billion
1 ampoule of yeast is enough to ferment how much of rice?
750kg to 1,500kg
= 1.5 - 3 kilo liters
= 830 - 1,660 x 1.8L bottles of junmai shu
Benefits of using “dried yeast”
- eliminate the need of starter culture making
- shorter brewing time
- less manpower
- reduce cost
form of dried yeast
dry powder form
the origin of kyokai yeast #9
sake “Kouro”
- brewed by kumamoto-ken Jozo Kenkyusho K.K.
