- Association Yeast No.10 (Kyōkai No.10)
In 1952 Ogawa et al isolated a number of yeasts from moromi in breweries from the six prefectures of the Tohoku region. The one with the best characteristics was produced and sold by the Ibaraki Prefectural Food Research Institute and Meiri Shurui Ltd around 1958, then the yeast was distributed as No. 10 by the Brewing Society of Japan from 1977. Also known as Meiri-Ogawa yeast, it remains available today. Best suited to long, slow-fermenting moromi, it characteristically shows low acidity and strong ginjo-ka. Because of these characteristics, it is held to be suited to ginjo-shu and junmai-shu.