Pure culture (junsui baiyo)

Pure culture (junsui baiyo) is a technique in which a specific microorganism, such as a yeast or bacterium, is isolated as a single strain and grown without mixing with other microorganisms. This method is important for producing sake with a consistent flavor through the fermentation process. Pure-cultured yeast produces particular aromas and tastes and helps make brewing more stable. Contributing to better sake quality, the technique is widely used, particularly by breweries that emphasize a scientific approach to sake making.