NEW STRAIN OF AROMATIC SAKE YEAST

摘要

PURPOSE:To obtain a new yeast strain having high aromaticity and a method for producing SAKE (Japanese rice wine) having the high aromaticity from low polished rice by using the yeast. CONSTITUTION:The new yeast strain is bred by mutual crossing of monoploids derived from a SAKE yeast No. 701 and a SAKE yeast No. 901 and its mutant strain. The method for producing aromatic SAKE is to use the new yeast strain or its mutant strain. The SAKE, containing large amounts of isoamyl acetate and ethyl caproate and rich in aromaticity can stably be produced at a lower cost in a shorter period than those in charging of SAKE.