Yeast is one of the most important ingredients used to make sake. This single-cell fungi produces both alcohol and CO2 from the glucose created by koji. Yeast also has a large impact in aroma and flavor– more so than rice. There are a great variety of yeasts everywhere. Sake fermentation can be spoiled by many of them. So careful control and sake brewing-specific yeast strains are used. Fermentation takes place in a hyper-clean environment.
Many sake yeast types are available to sake brewers in Japan. Each will produce it’s own unique aromatic intensity, dryness, alcohol content, flavor profile, acidity, and more.
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