Yamamoto Kyokai No. 6 Yeast
山本 6号酵母Yamamoto — YAMAMOTO Brewery, Akita
Guided by the wisdom of learning from the past, a tasting invitation to compare classic yeasts side by side.
Specifications
- Type
- Junmai Ginjo
- Rice
- Not disclosed
- Rice polishing ratio
- 55%
- Yeast
- Kyokai No. 6
- Alcohol
- 16%
- Sake meter value
- +1
- Acidity
- 1.8
Flavor profile Juku-shu
Juku-shu — aromatic and full-bodied, including aged sake
As a junmai ginjo polished to 55%, it should show a moderately fruity aroma. The high acidity of 1.8 and junmai body suggest a fuller, slightly rich palate, while SMV +1 places sweetness near the middle.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
About
Released in 2003 (Heisei 15), this product came at a time when Yusuke of Aramasa had not yet returned to the brewery, so the No. 6 yeast did not receive much attention. In 2012 (Heisei 24), the brewery received the yeast from Yusuke and has since been culturing it in-house.
Other sake from this brand 12
- Yamamoto Junmai Daiginjo Asahi山本 純米大吟醸 朝日
- Yamamoto Sparkling山本 スパークリング
- Yamamoto Junmai Daiginjo Nama Genshu山本 純米大吟醸 生原酒
- Yamamoto Premium Kinsho Jushoshu山本 プレミアム 金賞受賞酒
- Yamamoto Junmai Ginjo Kame no O山本 純米吟醸 亀の尾
- Yamamoto Jun Kuro山本 潤黒
- Yamamoto Beni Ichigo山本 紅苺
- Yamamoto Junmai Ginjo Ukiuki山本 純米吟醸 うきうき
- Yamamoto Shinsou山本 深蒼
- Yamamoto Sunshine Yellow山本 サンシャイン イエロー
- Yamamoto Junmai Ginjo Bizen Omachi山本 純米吟醸 備前雄町
- Yamamoto Junmai Ginjo Dokidoki山本 純米吟醸 ドキドキ