NuruKaan
Sake rice: Omachi (Polishing ratio 80%)
Yeast: 1901*.
It has been a long time since I have had Seikagami. It was rich and delicious!
*The following is from SAKETIMES
The latest yeast developed by the Association in 2014.
Sake is now attracting attention from around the world, and exports are increasing rapidly.
On the other hand, a substance called ethyl carbamate, which is found naturally in fermented foods, has been designated by an international organization as a "possibly carcinogenic substance.
Sake also contains a very small amount of this substance.
It is formed when alcohol reacts with urea produced by yeast.
Although the amount of urea contained in sake is not higher than that of other alcohols, if international regulations become stricter in the future, there is a possibility that sake may be shut out of the market in the country where it is produced.
Therefore, JIFA developed "Urea Non-Producing Yeast No. 1901 (KArg1901)" as a yeast that does not produce urea in the brewing process and achieves excellent sake quality, using technology developed at the National Brewers Research Institute of the National Tax Administration Agency (now the Japan Liquor Research Institute) from the high ethyl caproate-producing No. 1801.
https://jp.sake-times.com/knowledge/word/sake_g_kyoukaikoubo2
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