Yeast: The Flavour Mastermind

Ever wondered how sake gets those amazing fruity, floral, or umami aromas?

Say hello to yeast, the powerhouse microorganism that turns sugars into alcohol while creating complex flavours and aromas.

Different strains of yeast are used depending on the type of sake being brewed. Some yeasts produce bright, fruity notes like melon, apple, or banana, while others lean into earthy or even slightly savory tones.

Yeast is so crucial to the process that the Brewery Society of Japan has even isolated and developed specific sake yeasts, like Kyokai No. 7 and No. 9, which are staples in the industry. Some breweries even have their reputation based on the specific wild strains of yeast that are present in their breweries, that gives their sake an aromatic and taste profile like no other.

But it doesn’t stop there—brewers often experiment with wild yeasts or region-specific strains to give their sake a unique signature. Yeast may be tiny, but its impact on flavor is anything but small.

When you really get into trying many sakes, you will begin to notice certain parallels aroma profiles and yeast.

So the next time you detect hints of pear or pineapple in your sake, have a guess as to which Kyokai No contributed to those flavour compounds!