Teionkin (low-temperature bacteria)

Low-temperature bacteria (teionkin) are microorganisms whose optimal growth temperature falls between 10°C and 20°C. These microbes remain active even at relatively low temperatures and play an important role, particularly in fermentation processes and storage methods. In sake brewing, when low-temperature bacteria work effectively, they can help bring out flavor and aroma and become a factor in improving the quality of the sake. Low-temperature fermentation gives sake a light, refreshing drinking character and a fruity aroma.