Kyōkai Jū-ni-gō-kōbo

Association Yeast No.12 (Kyōkai No.12)

A yeast isolated in 1965 at Urakasumi-Shuzojo (long “o”s in Miyagi Prefecture. Suited for moromi to be handled at low temperatures, and, with its strong aromatics, is also suitable for ginjo-shu. It is also known as Urakasumi Kobo(浦霞酵母, “Urakasumi Yeast”) and “the First Generation Miyagi Yeast” (Shodai Miyagi Kobo, 初代宮城酵母). It was distributed as a Kyokai yeast until 1995.