Ginjo 7 is Nova Brewing Co.’s project to showcase the potential of sake yeast Kyokai #7 when used in different beer styles.
Nova’s main goal is to introduce the world of sake to the local craft beer community as the only craft brewery to produce craft beer and sake in the same brewery. The project started when we decided to brew beer like sake using steamed rice with simple pilsner grain bill, pitched with sake yeast, then fermented at cold temperatures as we would in sake brewing. Due to the yeast produces high amount of fruity esters at low temperatures, we noticed that the yeast performs similar to German ale yeasts but with aroma unlike any other beer on the market. We realized sake yeast #7 is a versatile yeast strain and would provide strong fermentation in all kinds of beer styles from sessions to imperials. We had to try four different beer styles with the yeast, so the project was divided into white label, red label, blue label and black label.
What is sake yeast Kyokai #7?
Sake yeast Kyokai #7 (saccharomyces cerevisiae) is one of the most popular yeast strains used for sake brewing in Japan produced by the brewing society of Japan. It was isolated by a sake brewery in Nagano, Japan and started distributing in 1946. It’s particularly used in styles of sake called Junmai and is known to produce high levels of esters with strong fermentation. Kyokai #701 has good growth in cold temperatures which can easily withstand lagering temperatures, and it can also withstand high amounts of alcohol allowing usage for strong ales and imperials.
How does it differ from beer yeast?
Beer yeasts usually require fermentation temperatures between 50°F – 85°F depending on the style but sake yeasts are commonly fermented between 41°F – 55°F.