Kyokai No. 10
No.10
Nomor Strain
No.10
Jenis
Kyokai (協会酵母)
Asal
Meiri Shurui, Ibaraki Prefecture
Profil Aroma
Low aroma production with clean, neutral character. Emphasizes rice and umami over fruit and floral notes.
Karakter Fermentasi
Produces high acid levels. Originally developed for mirin production, adapted by some brewers seeking acid-driven sake profiles.
Tentang
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.