Pressed yeast

A pure culture of yeast which has been cultivated in a liquid culture medium is called “liquid yeast” (液状酵母, ekijo-kobo (first two “o”s long). When the clear liquid at the top is separated out, the remaining part, consisting of the yeast cells settled at the bottom, is called “muddy yeast” (泥状酵母, deijo- (long “o”) kobo). When the remaining liquid is removed by pressure or centrifuge, the dehydrated result is called “pressed yeast”. Originally it was mainly used in bread making, but it has also been used in seishu brewing in recent years.

Since it is not intended for long-term storage, it is also known as “raw” yeast (生酵母, nama kobo). Although fermentation is weaker, yeast which has been dehydrated to less than ten percent moisture is called “dried yeast” (乾燥酵母, kanso -(long “o”) kobo) and can be stored for long periods. This dried yeast, along with pressed yeast, is also called “solid” (kokei 固形) yeast.