Ch. 2 Yeast Flashcards
How many yeast cells do each kyokai ampoule contain?
20 billion yeast cells, which is enough to ferment 700kg to 1500kg raw material rice
Who developed hana-kobo?
Emeritus Hisayasu Nakata
About 30 species developed
Who helped developed the Kumamoto-kobo?
Nojiro Kinichi “sake god”
What aromas does ethyl caproate produce?
Fresh apple-like aroma
What aroma does isaomyl acetate produce?
Sweet banana-like aroma
What is cerulenin-resistant yeast?
Yeast that helps dramatically increast ethyl caproate aromas
Needs caproic acids in large volume, which is generated by the fatty acid generating enzyme contained in yeast.
Cerulenin is a chemical agent that disturbs the generation of caproic acids. Found a yeast that is resistant to it
Kyokai #1: brewery, location
Sakura Masamune of Nada
Kyokai #2: brewery, location
Gekkeikan, Fushimi
Kyokai #3: brewery, location
Suishin, Hiroshima
Kyokai #6: brewery, location
Yeast/sake characteristics
Aramasa, Akita
High fermentation power, mild clear aroma, crisp sake
Kyokai #7: brewery, location
Yeast/sake characteristics
Masumi, Miyasaka Brewery, Nagano
Elegant aroma, high fermentation power, standard yeast for sake after WW2. Current best seller
Kyokai #8: brewery, location
Sake characteristics
Mutant strani of #6, unconfirmed
Acidic, rich sake
Kyokai #9: brewery, location
Yeast/sake characteristics
Kenkyu-sho, Kumamoto
The brewer of “Kouro” sake
AKA Kouro yeast or Kumamoto yeast
Suited for ginjo shu, long low temp fermentation, reliable ginjo yeast
Rich aroma, mellow taste
Kyokai KT901
Mutant of #901, more acidic.
Suited for sake to be served warm or sake with depth
Kyokai #10: location
Yeast/sake characteristics
Aka Meiri Ogawa yeast
Extracted at Meiri Shurui from moromi of several breweries in Tohoku region
Long, low temp fermentation, low acidity, crisp sake, ginjo aroma, low alcohol resistance
