What is Kyoto Yeast?
Kyoto Yeast – A Heritage Handed Down for Generations –
KMIITC is a research institute which has been in charge of sake yeast development, management and sales the early 1960’s.
More than 100 strains of yeasts developed over the past half century, are a heritage handed down for generations.
From this archive, “”Kyoto Yeast””, strains of sake yeasts unique in Kyoto, are created after countless selections and analyses.
Aromas And Flavors Which Yeasts Create
In sake brewing, rice starch is converted into sugar by koji enzymes.
Yeasts consume sugar and produce alcohol, creating at the same time various aromas and flavors unimaginable from the original rice ingredient.
There are currently five strains of “Kyoto Yeast”. The sakes created from these have totally different “styles” of aroma and flavor as well as different optimal drinking temperatures.
They can be enjoyed, not only with a wide range of food pairings and sake vessel selections, but also for the variety of sake drinking occasions, thus expanding the potential of sake.