Kyokai No. 10
No.10
स्ट्रेन संख्या
No.10
प्रकार
Kyokai (協会酵母)
उत्पत्ति
Meiri Shurui, Ibaraki Prefecture
सुगंध प्रोफ़ाइल
Low aroma production with clean, neutral character. Emphasizes rice and umami over fruit and floral notes.
किण्वन चरित्र
Produces high acid levels. Originally developed for mirin production, adapted by some brewers seeking acid-driven sake profiles.
के बारे में
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.