Over the past 100 or so years, many types of yeast have been isolated and developed for sake brewing. They can range from low aroma traditional yeast to the more modern strains that give fruity “ginjo” aromas.
Below is a list of know providers. For more technical information about sake yeast, visit the SAKE YEAST WIKI PAGE.
“Since establishment of our company, we have had a lot of industry-university and industry-academic-government joint reseaches and developments. In those, there are white Koji fungi as stated above, non-dark and non-black pigment Koji fungi , leucine acid high productive Koji fungi (received Tohoku Invention Recognition Invention Exhortation award 1990 fisical year）, anti-fungi material "Asperatine". The Institute of Biotechnology Applied to Eumycetes was established by investiment of the Biologic Specific Industry Investigation Promoting Government Organization 1994 and we are making rapid progress as general microbe starter maker.”
Brewing Society of Japan
“The Brewing Society of Japan was established in 1906 and was authorized as an incorporated foundation in 1915. Thereafter, for 85 years, the society has supported the progress and development of Japanese brewers by supplying pure yeast cultures, publishing books on brewing and performed other related duties.”
“Every day, we set out on a single mission: To stretch the limits of science in order to set new standards in purity and freshness. From the industry’s first pitchable liquid yeast, to a complete revolution in the way it’s propagated and packaged, our innovative spirit is tireless.”
“For over three decades we’ve been a leader in producing premium fermentation products. Our liquid yeast strains are recognized around the world, and we’ve partnered with some of the most successful craft beverage brands. But we’ve never stopped exploring new ways to ensure that every product that leaves our Hood River facility is of the highest quality possible.”