Find your favorite sake brewed by Kyoto Yeast
Sake is a divine creation out of snow-white rice, crystal clear water, with the natural force of microorganism combined. Most of glamorous aromas and rich taste of sake, which can never be imagined from its colorless water-white appearance, are created by one of the microorganisms called yeast. These aromas and taste account for approximately 60% of sake palate.
Kyoto Yeast, developed by Kyoto Municipal Institute of Industrial Technology and Culture (KMIITC), can add various aromas and taste to the sake brewed in historical city of Kyoto.
The variety and depth of the aromas and taste Kyoto Yeast sakes offer will make it possible for anyone to pick their favorite. Find your palatable Kyoto Yeast sake of your own choice!
About Kyoto Yeast
Sake Brewed by Kyoto Yeast
Story of Kyoto Yeast
The Story of “Kyo-no-Koto,” the Trigger for the Birth of Kyoto Yeast
Interview with Nobuo Tsutsui, a Retired Employee of KMIITC
The Untold Story of the Development of “Kyo-no-Koi,” the First Kyoto Yeast in 2022
Interview on Dr.Tamami Kiyono, and on Future of KMIITC
Sake with a Clean Finish Produced by the Medium-hard Water
~New Style of Kyoto Sake with “Kyoto Yeast”~
Matsui Sake Brewery
Tradition and Renovation
~In Cooperation with KMIITC to Rejuvenate the Sake Industry~
History of Sake Brewing in Kyoto
History of Sake in Kyoto and Fushimi District
The Checkered History from Ancient Times to Present
Pre-history of KMIITC(From Postwar Confusion to the Present)
KMIITC and the History of Sake Yeast