The Existing Oldest Yeast
The association yeast No.6 was isolated in 1930 from Sake brewery Aramasa Shuzo. Because Aramasa Shuzo was awarded the honor prize of National Seishu (Sake) Competitions in 1928, 1930, and 1932, the association yeast No.6 was published in 1935 and received most sake brewery attention. The association yeast No.1 to No.5 stopped providing in 1935, and association yeast No.6 is currently the oldest association yeast in the Sake market.
The association yeast No. 6 can be fermented at a low temperature from 10°C to 12°C and produce Sake with light texture and gorgeous aroma. The stain of association yeast No.6 is very stable that didn’t change in these 80 years. Because of the association yeast No.6 used low temperature and longtime fermentation, the first Ginjo Sake may be brewed by association yeast No.6.
