Alcohol-tolerant yeast

Alcohol-tolerant yeast is a type of yeast that survives and continues fermenting even at high alcohol concentrations. Ordinary yeast dies off as the alcohol concentration rises, but alcohol-tolerant yeast remains active even in the final stage of the moromi (fermentation mash) and can ultimately ferment up to an alcohol content of around 20%. For example, the alcohol-tolerant yeast derived from Kyokai No. 7 is known as Kyokai No. 11. It has particularly strong alcohol tolerance and is used in the production of a variety of high-alcohol sake. This characteristic of the yeast gives rise to distinctive sake with rich flavor and high alcohol content.