Kyokai No. 7
No.7
หมายเลขสายพันธุ์
No.7
ประเภท
Kyokai (協会酵母)
แหล่งกำเนิด
Masumi Brewery (Miyasaka Brewing), Nagano Prefecture (1946)
โปรไฟล์กลิ่นหอม
Well-balanced fruity aroma with notes of banana and apple. Moderate aromatic intensity — versatile for many sake styles.
ลักษณะการหมัก
Strong and vigorous fermentation producing good acidity. Adaptable to various brewing conditions and rice types.
เกี่ยวกับ
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.