Ingredients

What are the differences between Kyokai No. 701, 901, and 1801 yeast strains? This practical guide explains their unique characteristics based on key aroma compounds such as ethyl caproate and isoamyl acetate, as well as acidity trends and resulting sake styles. It also clarifies their relationship with ginjo-style sake.

What is Kyokai yeast? This beginner-friendly guide explains the role of yeast in sake brewing, including foamless strains such as No. 701 and No. 901, the characteristics of No. 1801, and their relationship to ginjo aroma. A practical foundation for serious sake learners.

Is shinpaku really a defect? This article explores why the starchy core of sake rice is often described as fragile, and explains its structural nature in detail. From starch density differences to the relationship with cracked grain rates, this advanced guide is designed for serious sake learners.

What are the differences between Yamada Nishiki, Gohyakumangoku, and Miyama Nishiki? This advanced guide compares the three major sake rice varieties from the perspectives of grain structure, shinpaku (opaque core), solubility, and flavor tendencies. Understand how each rice type shapes the character of sake.

What is sake rice? Is shinpaku really a hole? This article scientifically explains the difference between sake-brewing rice and table rice, the structure of shinpaku, and why it is ideal for sake production. Includes an advanced discussion of its relationship with the polishing ratio.

Is the yeast starter truly necessary? This article explores the differences between Kimoto, Yamahai, and Sokujo, and traces the evolution of sake brewing up to starter-omitted methods. Understand the philosophy of sake production through the history of microbial control technology.

What is the difference between Kimoto, Yamahai, and Sokujo? This guide explains the yeast starter (shubo) from the perspective of how lactic acid is produced—comparing natural lactic acid cultivation and direct lactic acid addition. A clear and structured explanation of fermentation design, also useful for sake certification study.