Kyokai No. 10
No.10
Número de cepa
No.10
Tipo
Kyokai (協会酵母)
Origen
Meiri Shurui, Ibaraki Prefecture
Perfil aromático
Low aroma production with clean, neutral character. Emphasizes rice and umami over fruit and floral notes.
Carácter de fermentación
Produces high acid levels. Originally developed for mirin production, adapted by some brewers seeking acid-driven sake profiles.
Acerca de
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.