Kyokai No. 10
No.10
Номер штамма
No.10
Тип
Kyokai (協会酵母)
Происхождение
Meiri Shurui, Ibaraki Prefecture
Профиль аромата
Low aroma production with clean, neutral character. Emphasizes rice and umami over fruit and floral notes.
Характер брожения
Produces high acid levels. Originally developed for mirin production, adapted by some brewers seeking acid-driven sake profiles.
О нас
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.