Kyokai No. 7
No.7
Nomor Strain
No.7
Jenis
Kyokai (協会酵母)
Asal
Masumi Brewery (Miyasaka Brewing), Nagano Prefecture (1946)
Profil Aroma
Well-balanced fruity aroma with notes of banana and apple. Moderate aromatic intensity — versatile for many sake styles.
Karakter Fermentasi
Strong and vigorous fermentation producing good acidity. Adaptable to various brewing conditions and rice types.
Tentang
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.