Ogawa yeast and M-310 yeastYeast is indispensable in making ”sake”. Among the many types of yeast used in brewing ”sake”, is an yeast known as the ”Ogawa yeast (Association #10 yeast) ” which is widely used by breweries in eastern Japan. This yeast was developed by Merishurui Co., Ltd. with its factory located in Mito, Ibaraki Prefecture. It was in 1952 when Dr. Chikara Ogawa, the company’s vice president and researcher, succeeded in separating and cultivating this yeast from the mash collected from ”sake” breweries across north eastern Japan. It fermented well in the cold northern climate, had little sourness, and was characterized by its splendid aroma. For many years the yeast was used for brewing high class ”sake” such as ”ginjoshu”. It created and supported a generation of Japanese ”sake” . |
”Daiginjoshu” made with the M-310 yeast.The yeast that Nakata got to see is the ”M-310 yeast”, an improved version of the yeast developed from the Ogawa yeast. The number 310 comes from word play that makes the number read as Mito. The characteristic fruity aroma is stronger with the M-310 and even less sour. All ”ginjoshu” brewed at Meirishurui Co., Ltd. now use the M-310 yeast. On the day Nakata visited, the chief brewer master Kumagai who belonged to the Nambu Toji group, showed him the ”Daiginjoshu” tank. |
Another face of the company ”Hyakunen Umeshu” (Century Plum Wine)Meirishurui Co., Ltd. makes a variety of alcoholic beverages including, ”sake”, ”shochu”, cooking wine, fruit liquor, and beer. |
ACCESS
- Meirishurui Co.,Ltd., Sake brewery that places importance in yeast
- 338 Motoyoshidacho, Mito, Ibaraki Prefecture
- URL http://www.meirishurui.com/