Shinguru Kobo (single-digit Kyokai yeast)

Shinguru kobo ("single" yeast) refers to specific yeast strains used in sake brewing. In general, it means the yeasts distributed by the Brewing Society of Japan (日本醸造協会, Nihon Jozo Kyokai) that are identified by a single-digit number, Kyokai No. 1 through No. 9. Among these, the Kyokai No. 6, No. 7, and No. 9 yeasts are commonly used to brew Ginjo sake and are known for bringing out a fruity aroma called ginjo-ka (the characteristic aroma of Ginjo sake). Using a single-digit yeast makes fermentation easier to control in sake brewing, allowing brewers to make sake that makes the most of the yeast's characteristics.