~”Kyokai No.9 Yeast” which made very popular Japanese Ginjo shu in all over the world ~~世界中で大人気!!日本の吟醸酒を生み出した“協会9号酵母”~

20 May 2015

~”Kyokai No.9 Yeast” which made very popular Japanese Ginjo shu in all over the world ~

Yeast is the most important part of sake making in Japan.

It is said that sake quality will be totally different depends on the using yeast in the making process.

IMG_2252

IMG_2253

IMG_2256

So, the maker have to make sure of which yeast will be the best for using depends on sake kinds.

Actually, there are many kinds of yeast in Japan.

Among of them, Kyokai No.9 yeast which has been created by Kumamotoken Shuzo Kenkyusho (Reserch Institure of Brewing in Kumamoto prefecture) has been leading Ginjo sake making since long time ago as the Ginjo yeast.

「Ginjo Yeast ~ Kyokai No.9 Yeast~」

IMG_2257

IMG_2258

IMG_2256

This Kyokai No.9 yeast was found out by Mr. Nojiri Kinichi who is called “God of Sake” in around 1953 at Kumamotoken Shuzo Kenkyusho of KOHRO’s brewery.

The kyokai No.9 yeast has less acidity than other yeast and has strong deep aroma so that it goes very well with Ginjo sake.

So, it has used for most of Ginjo sake making in Japan for a long time and has played a big role in development for Ginjo sake making!!

And lots of Ginjo shu which made from this No.9 yeast has won the Gold medal many times at the National Reserch Institure of Brewing and became very famous as the Ginjo yeast with such a great reputation since then.

And even now, this “Kyokai No.9 yeast” has been used for Ginjo making yeast all over Japan.

『If No.9 yeast had not found out, these popular Ginjo shu in the world would not existed!!』

kohro

ADDTOCART

 

日本の酒造りにおいて重要な部分を担う「酵母」。

使用する酵母により出来上がりの酒の品質がまったく違ってくるため、どの酵母を使うかが酒づくりには非常に重要となります。

IMG_2252

IMG_2253

その中でも熊本県酒造研究所から生まれた協会9号酵母は、日本の吟醸酒づくりの酵母として昔より日本の吟醸酒造りをリードしています。

『吟醸酵母 協会9号酵母』

IMG_2257

IMG_2258

IMG_2256

この協会9号酵母は昭和28年ごろ、のちに「お酒の神様」と称された野白金一氏によって、「香露」の醸造元である(株)熊本県酒造研究所の保存酵母から分離された酵母です。

その他の酵母よりも酸が少なく香気が高い為、吟醸酒作り様の酵母として使用され吟醸酒の発展に大きな役割を果たしました。

この酵母を用いた各地の酒蔵の吟醸酒が全国新酒鑑評会で多数金賞を受賞し、9号酵母は吟醸用酵母として大いに名声を高めました。

そして、今尚“協会9号酵母”は吟醸酒の酵母として日本全国で幅広く使用されています。

この協会9号酵母がなければ、今世界で人気を誇る吟醸酒は存在しなかったんです!!

kohro

ADDTOCART