| abstract |
(57) [Summary] [Composition] Belonging to Saccharomyces cerevisiae, pH A yeast for sake brewing, which is sensitive to a medium adjusted to around 2.7, and has a property that glucose can be assimilated but glycerol cannot be assimilated, and sake with a good flavor using the yeast. . [Effect] By using the yeast for sake brewing of the present invention, it is possible to produce sake having a good flavor. |