Yeast (kobo)

Yeast (kobo) is a single-celled microorganism essential to alcoholic fermentation. Its main role is to break down sugars and convert them into alcohol and carbon dioxide. In sake brewing, the aroma and flavor of the finished sake change greatly depending on the type of yeast, so a variety of yeasts are used according to the intended style. For example, Ginjo sake is often brewed with yeast strains that produce a large amount of aromatic compounds. In this way, yeast is a key factor shaping the flavor of sake, and because of its strong fermentation power, it is used in a wide range of applications, including brewing and bread making. The choice of yeast greatly affects the quality of the final product, so brewers are expected to understand the characteristics of each strain and select the appropriate one.