Sake Yeast & Koji

Sake yeast and Koji mold are the foundation of traditional Japanese sake brewing, working together to convert rice starches into fermentable sugars and produce unique aromas and flavors. Proper selection of yeast and Koji ensures a balanced, high-quality sake with the right level of fruitiness, dryness, and umami depth.

Our Sake Yeast & Koji collection includes liquid sake yeast strains from Wyeast and White Labs, featuring the well-known #7 and #9 strains. Sake #7 is ideal for classic, balanced sake with mild fruitiness, while Sake #9 is favored for its high ester production, contributing floral and fruity characteristics in Ginjo and Daiginjo sake styles.

Koji mold is essential for saccharification, breaking down rice starch into fermentable sugars to support clean and efficient fermentation. Yellow Koji (Aspergillus oryzae) is traditionally used in sake brewing, developing light, aromatic flavors while supporting a smooth, well-rounded profile.

Temperature control is crucial for both Koji propagation and fermentation, as sake yeast thrives in cooler environments to develop its signature clean and fruity notes. Pairing the right Koji mold with premium sake yeast allows brewers to create authentic, high-quality Junmai, Ginjo, and Honjozo sake at home or commercially.