Typical Ginjo Style
The association yeast No. 9 was isolated from the fermentation mash in Kumamoto in 1953 and published in 1968.
The association yeast No.9 belongs to low-temperature fermentation. It produces lesser sourness and a gorgeous aroma after fermentation. It has been a popular yeast in Zenkoku Shinshu Kanpyokai (the National Research Institute of Brewing) since 1990. It also has the YK-35 formula, where "K" means using association yeast No.9 (Kumamoto yeast).
The association yeast No.9 is often used for producing premium sake like Ginjo or Daiginjo for its distinct aroma and flavor characteristics.
