Kōki-seibun kō-seisan kōbo

【English】

“High-aroma-component-productive yeast”

【Japanese】

香気成分高生産酵母

The 1980s saw in an era of diversifying tastes and an expansion in the high end of the market. In the sake world, high-end products as typified by ginjo-shu showed dramatic growth. At the same time that research into the production mechanisms of ginjo-ka ( – the appley ethyl caproate (kapuron san echiru, カプロン酸エチル) and banana-like isoamyl acetate (sakusan isomairu, 酢酸イソアミル) – ) proceeded, the development of yeasts capable of producing these and other distinctive aromatics in high concentrations was carried out. Such yeasts include the following kinds.

1. Yeasts producing high levels of ethyl caproate.
2. Yeasts producing high levels of isoamyl acetate.
3. Yeasts producing high levels of isoamyl alcohol.