Awanashi yeast (non-foaming yeast)

Awanashi yeast (non-foaming yeast) is a type of yeast that does not form foam during fermentation in the moromi (fermentation mash) or shubo (yeast starter) of sake. It is known mainly as a mutant strain of Kyokai yeast, and Kyokai No. 601, No. 701, No. 901, and No. 1001 fall into this category. They derive from the parent strains Kyokai No. 6, No. 7, No. 9, and No. 10 respectively, and are known for producing little foam. Because of this characteristic, sake made with awanashi yeast can be enjoyed for its cleaner, crisper taste. Awanashi yeast is also valued in sake production because it is easier to handle at the pressing stage (joso) and easier to manage during fermentation.