Red yeast (Akairo Kobo)

Red yeast (akairo koubo) is a yeast obtained through artificially induced mutation, which accumulates a characteristic red pigment inside its cells. It is used especially in the production of pink nigori (cloudy sake), giving the sake its distinctive color and flavor. Using red yeast can add a new appeal to sake, bringing out not only visual beauty but also a greater variety of flavors. In recent years, sake made with red yeast has drawn attention for both its appearance and its taste.