Specialized Yeasts Used in Sake Brewing - Sake Industry News
The choice of yeast in sake brewing determines many things about a sake, most noticeably the aromas. Banana? Apple? Melon? Anise? Grain? Earth? Forest? Much of that will come from the yeast. But it also contributes to many other aspects of a sake. And there are countless yeasts that are used in sake brewing. Some are widely used across the industry, others are more like “designer” yeasts, and chosen very carefully for precise results. And they can change over time and become something different from the original, as well blended within a sake. This video talks about the world of yeasts in sake brewing. Stick around to the end and get your discount link to Sake Industry News. Interested in learning more about sake? First, subscribe to this channel! Know your sake fairly well already and want to learn more advanced topics, and learn about the industry that make it? Learn more about what’s happening in the sake industry in Japan, and feel more appreciation for sake and its depth and complexities. Subscribe to the twice-monthly newsletter Sake Industry News, at https://sakeindustrynews.substack.com/ . Your first two issues are free! Subscribe to John Gauntner’s Sake Education Video channel to be sure you don't miss the next one.
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