As an official agent of the Brewing Society of Japan for the export of dry yeast, we support overseas customers in their application procedures and make export arrangements.
Dry Yeast for Sake
Kyokai Dry Yeast 701 / Kyokai Dry Yeast 901
The usage of dry yeast help sake brewers to eliminates the need for the shubo process (yeast starter),shortening the brewing period about two weeks compared to the conventional method of brewing with shubo , which greatly reduces labor and costs. Since dry yeast can be stored for a long time, it is very helpful in case of an emergency to store it at all times. Since dry yeast is a non-foaming yeast, production can be increased by 20-30% without changing the existing tanks.
Dry Yeast for Shochu
Kyokai Dry Yeast S-2
Excellent multiplication and fermentation: This is the yeast with the most vigorous multiplication and the fastest fermentation speed in the many shochu yeasts isolated from rice and sweet potato shochu mash, Suitable for brewing in warm climates: This yeast is more resistant to high temperature than other yeasts, making it suitable for brewing in warm climates where shochu mash is prone to be high temperatures. It is a former SH-4 strain, and has a good alcohol production capacity.