Kyokai yeast (Kyokai kobo)

Kyokai yeast (Kyokai kobo) refers to superior sake yeast strains selected and distributed by the Brewing Society of Japan (Nihon Jozo Kyokai). These yeasts play an important role in sake brewing, and their characteristics greatly influence the flavor and aroma of the finished sake. Representative strains include those numbered Kyokai No. 6, No. 7, and No. 9 through No. 14. There are also non-foaming (awa-nashi) strains: Kyokai No. 601, No. 701, No. 901, and No. 1001. These yeasts differ in fermentation conditions and flavor profiles, and are used to produce sake suited to the taste and style each brewery seeks. In addition, yeasts for wine have also been developed, so Kyokai yeast is widely used across the brewing industry, not only in sake making.