Saccharomyces sake

The term ‘sake yeast’ is generally used to indicate the Saccharomyces cerevisiae strains that possess characteristics distinct from others including the laboratory strain S288C and are well suited for sake brewery. Sake is a traditional Japanese alcoholic beverage that is fermented from steamed rice by the concerted action of two types of microorganisms, filamentous fungi and yeast. In the production of sake, enzymes secreted by the fungus Aspergillus oryzae, which is grown on steamed rice, convert rice starch into glucose. Yeast cells in the sake mash then produce ethanol, higher alcohols and their esters, organic acids and amino acids, which are important components that contribute to sake aroma and taste.

Full: Saccharomyces sake
Japanese:
Type: Fungus / Yeast