Kyokai No. 7
No.7
Número da Cepa
No.7
Tipo
Kyokai (協会酵母)
Origem
Masumi Brewery (Miyasaka Brewing), Nagano Prefecture (1946)
Perfil Aromático
Well-balanced fruity aroma with notes of banana and apple. Moderate aromatic intensity — versatile for many sake styles.
Caráter de Fermentação
Strong and vigorous fermentation producing good acidity. Adaptable to various brewing conditions and rice types.
Sobre
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.