Kyokai No. 7
No.7
菌株编号
No.7
类型
Kyokai (協会酵母)
产地
Masumi Brewery (Miyasaka Brewing), Nagano Prefecture (1946)
香气特征
Well-balanced fruity aroma with notes of banana and apple. Moderate aromatic intensity — versatile for many sake styles.
发酵特性
Strong and vigorous fermentation producing good acidity. Adaptable to various brewing conditions and rice types.
关于
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.