Kyokai No. 7
No.7
स्ट्रेन संख्या
No.7
प्रकार
Kyokai (協会酵母)
उत्पत्ति
Masumi Brewery (Miyasaka Brewing), Nagano Prefecture (1946)
सुगंध प्रोफ़ाइल
Well-balanced fruity aroma with notes of banana and apple. Moderate aromatic intensity — versatile for many sake styles.
किण्वन चरित्र
Strong and vigorous fermentation producing good acidity. Adaptable to various brewing conditions and rice types.
के बारे में
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.