Kyokai No. 6
No.6
菌株番号
No.6
種類
Kyokai (協会酵母)
産地
Aramasa Brewery, Akita Prefecture (1930s)
アロマプロファイル
Mild and well-balanced aroma with subtle fruity notes. Less aromatic than modern strains, producing clean and understated sake.
発酵の特性
Steady and reliable fermentation, producing moderate acidity. Creates a clean, soft finish with gentle rice character.
概要
One of the oldest widely used sake yeasts, isolated from Aramasa brewery in Akita. Kyokai No. 6 was the standard brewing yeast for decades before more aromatic strains gained popularity. It produces sake with excellent clarity and a clean, mild character. Recently rediscovered by craft brewers seeking a more traditional, rice-forward profile. Aramasa brewery famously returned to using only K-6 for their entire lineup.