Saccharomyces (genus of brewing yeast)

The genus Saccharomyces refers to a group of yeasts used mainly in alcohol brewing. Yeasts belonging to this genus play an important role in the fermentation of sake and shochu, among other drinks. Saccharomyces yeasts can convert sugar into alcohol and carbon dioxide, which makes them an essential element in the production of sake and other alcoholic beverages. The genus also includes a wide variety of strains, each producing different characteristics and aromas, so the choice of strain has a significant influence on the quality and character of the sake.