Kyokai No. 10
No.10
رقم السلالة
No.10
النوع
Kyokai (協会酵母)
الأصل
Meiri Shurui, Ibaraki Prefecture
ملف الرائحة
Low aroma production with clean, neutral character. Emphasizes rice and umami over fruit and floral notes.
طابع التخمير
Produces high acid levels. Originally developed for mirin production, adapted by some brewers seeking acid-driven sake profiles.
حول
Originally isolated for mirin (sweet rice wine) production, K-10 is unusual among Kyokai yeasts for its high acid output and low ester production. While rarely used for mainstream sake, some innovative brewers have adopted it for creating distinctively acidic, food-friendly sake styles. The high acidity can create a white-wine-like character that pairs exceptionally well with rich Western cuisine.