Yeast

Question 1

What is unique about sake yeast?

Answer 1

It can tolerate high ethanol and low temperatures.

Question 2

What is sake yeast largely responsible for?

Answer 2

Source of aromas and acidity.

Question 3

Characteristics of Yeast #6

Answer 3

• Discovered by Aramasa in 1935
• Strong fermentation, clear fragrance and mellow flavor
• Suitable for kimoto and creating light taste.
• Good for junmai or kimoto

Question 4

Characteristics of Yeast #7

Answer 4

• Discovered in 1946 by Masumi (Nagano)
• Current industry standard
• Slightly sweet fragrance and vivacious flavor
• Suitable for ginjo and futsu-shu

Question 5

Characteristics of Yeast #9

Answer 5

• Discovered in 1953 (Kumamoto)
• Floral and sweet fragrance and vivacious flavor
• Less acidity than #7
• Most common yeast for ginjo style sake

Question 6

Characteristics of Yeast #10

Answer 6

• Discovered in 1952

- Low-acidity, light flavors, characteristic aroma of ginjo

Question 7

Characteristics of Yeast #18

Answer 7

• Created by crossing #9 and 1601
• High ester producing yeast - ginjo, daiginjo, high fragrant sake yeast, low in acidity, pear and apple
• Suitable for ginjo and other premium category sake