Cultured yeast (baiyo koubo)

Cultured yeast (baiyo koubo) refers to yeast with particular desirable characteristics that has been selected and grown in pure form. In sake brewing, it is distinguished from wild yeast, and yeast that has been deliberately cultivated is used. This yeast not only improves fermentation efficiency but also plays an important role in bringing out the flavor and aroma of each sake. Selected cultured yeast ferments stably under varying conditions such as temperature, sugar content, and acidity, and contributes to improving the quality of the sake.