Kōki-seibun kō-seisan kōbo
- “High-aroma-component-productive yeast”
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.
- Yeasts producing high levels of ethyl caproate.
- Yeasts producing high levels of isoamyl acetate.
- Yeasts producing high levels of isoamyl alcohol.