Kyokai No. 7
No.7
Numéro de souche
No.7
Type
Kyokai (協会酵母)
Origine
Masumi Brewery (Miyasaka Brewing), Nagano Prefecture (1946)
Profil aromatique
Well-balanced fruity aroma with notes of banana and apple. Moderate aromatic intensity — versatile for many sake styles.
Caractère de fermentation
Strong and vigorous fermentation producing good acidity. Adaptable to various brewing conditions and rice types.
À propos
The most widely used sake yeast in Japan, accounting for the majority of all sake production. Isolated from Masumi brewery's prize-winning sake in 1946, K-7 is valued for its versatility, reliability, and ability to produce well-balanced sake across a wide range of styles. It creates moderate ginjo-like aromatics without overwhelming fruit or floral notes, making it the workhorse yeast for everything from futsushu to premium junmai.