What is the designation for the yeast commonly used in very aromatic sake, also referred to as M310?

The designation M310 refers specifically to the yeast strain known as Meiri Kobo. This yeast is well-regarded for its ability to produce highly aromatic sake, contributing floral and fruity notes that enhance the overall flavor profile. The characteristics of M310 make it popular among sake brewers aiming to create premium, fragrant sakes.

Meiri Kobo is unique in its performance under various fermentation conditions, which allows for the development of complex and appealing aromas. Its chosen usage underscores the significance of yeast selection in sake brewing, where different yeast strains can dramatically influence the aroma and taste of sake.

The other options relate to different aspects of sake production. Yeast Number 9 is another yeast strain, but it does not possess the same aromatic qualities that M310 does. Miyama Nishiki refers to a rice variety used in sake production and is not a yeast strain. Moto pertains to the yeast starter used in sake fermentation, but it does not specifically identify the yeast that contributes to aroma as M310 does. Understanding these distinctions helps clarify why Meiri Kobo is correctly identified with the designation M310.