Typical ginjo style
The association yeast No. 9 was isolated from the fermentation mash in Kumamoto 1953 and published in 1968.
The association yeast No.9 belong to low-temperature fermentation. It got lower sourness and gorgeous aroma after fermentation. it was the popular yeast in Zenkoku Shinshu Kanpyokai (the National Research Institute of Brewing) since 1990. It also had the YK-35 formula that “K” means using association yeast No.9 (Kumamoto yeast).
The association yeast No.9 used for producing premium sake like Ginjo or Daiginjo because of the lower sourness and gorgeous aroma.