Bottom-fermenting yeast (Kamen kobo)

Bottom-fermenting yeast (shitame kobo) is a type of yeast that tends to settle to the bottom by gravity in the latter part of the fermentation process. It is typically used for beer and for some sake. Bottom-fermenting yeast prefers to ferment at low temperatures, and during fermentation foam often forms at the upper part, where the temperature is relatively higher. Because of these characteristics, it is most commonly used for lager-type beers. In sake brewing, top-fermenting yeast is mainly used, but sake made with bottom-fermenting yeast also exists. Because the yeast settles to the bottom, the sake becomes clear after fermentation, which gives it a clear, limpid quality.