We have a small selection of Japanese sake yeasts, foaming and non-foaming, for classic and contemporary sake.
JY254 - Sake #901
Sake #901 is a non-foaming variant of the famous Sake yeast #9. Also known as Kumamoto Kobo, great for aromatic yet clean ginjo-shu. This yeast produces smooth and fine-grained flavors, good aromatic acid content. Aromas of apples and melon. Clean and bright.
JY255 - Sake #12A
Also known as Urakasumi yeast, or the First Generation Miyagi yeast. Isolated in 1965 at Urakasumi Shuzojo in Miyagi Prefecture. Particularly suited to brewing ginjo sake, producing very high aromatics with a strong tolerance of low temperatures.
JY256 - Sake #17
A strong fermenting yeast. Produces less ethyl caproate than other sake strains, yet is high in isoamyl acetate. Balanced acidity.
JY257 - Sake #5
Isolated in the 1920ies from Kamotsuru in Saijo, Hiroshima. Produces classic "orthodox" ginjo sake (ginjo-ka).