Which yeast is referred to as Nanago Kobo?

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Nanago Kobo refers specifically to Yeast Number 7, which is renowned for its broad applicability in sake brewing. This yeast is characterized by its ability to produce a balanced flavor profile that is both fruity and elegant, making it a popular choice among sake brewers.

Yeast Number 7 is historically significant and commonly used in the production of various styles of sake due to its reliable fermentation behavior and ability to accentuate the desired characteristics of the rice and water used in brewing. Its versatility allows it to create sake that can appeal to a wide range of consumers, from novices to connoisseurs.

In contrast, the other options refer to different yeast strains with their own unique properties. Yeast Number 5 is specifically associated with sweeter sake, while Yeast Number 10 is aligned with the production of drier sake. Yeast Number 2 is noted for its high fermentation rate but does not possess the same versatility or flavor profile characteristics as Yeast Number 7. Understanding these distinctions helps in recognizing the significance of Nanago Kobo in the context of sake production.

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