Kyōkai Roku-gō-kōbo

Association Yeast No. 6 (Kyōkai No. 6)

Association Yeast No. 6 was isolated at the Aramasa brewery in Akita Prefecture by Ona et al in around 1935. With clear, understated aromatics, it gives off fruity aromas around the waki-tsuki stage. Vigorous-fermenting, it gives sake with good aroma and umami. It stains red in the TTC test and has a requirement for pantothenic acid. Large colonies have an indentation in the centre, with thin radiating wrinkles. Shows strong sugar consumption, with many top-fermenting characteristics. It is the oldest of all strains currently distributed by the Brewing Society of Japan.