In 1953, Kinichi NOJIRO, who produced "Koro" at the Kumamoto Prefecture Sake Research Center, separated a yeast which had a strong ability of fermentation even in low temperature and gorgeous flavor, which was designated the ninth yeast of the Brewing Society. |
昭和28年(1953年)『香露』を造っていた熊本県酒造研究所の野白金一によって、低温でも醗酵力が旺盛で華やかな芳香を出す酵母が分離され、協会系酵母協会9号として認定された。 |