Kyokai No. 10
No.10
Suş Numarası
No.10
Tür
Kyokai (協会酵母)
Köken
Meiri Shurui, Ibaraki Prefecture
Aroma Profili
Low aroma production with clean, neutral character. Emphasizes rice and umami over fruit and floral notes.
Fermantasyon Karakteri
Produces high acid levels. Originally developed for mirin production, adapted by some brewers seeking acid-driven sake profiles.
Hakkında
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.