Local Sake Brewing with Sake Yeast from The Historical Temple ”Dojyoji” in Gobo City, Wakayama.

Abstract

We conducted an industry-academia collaboration of the Jizake brewing project, in order to revitalize our local area in Hidaka, Wakayama Prefecture. In order to do so, the Yeast DJJ01 was isolated from the Dojoji Temple, the oldest temple (founded in AD701) in Wakayama Prefecture. We can show the old tale of “Anchin & Kiyohime” such as scary romance story by old style picture scroll. In this study, we characterized the biochemical properties of the yeast DJJ01. First, we identified this yeast strain as Saccharomyces cerevisiae by conducting phylogenetic analysis of the strain's ITS1 region (DDBJ Accession No. LC405963). Our analysis also indicated that the strain's lactic acid component is more than yeast K7 during small brewing test. Meanwhile, pre-brewed sake contains a large amount of Ginjyo-ko such as ethyl caproate and isoamyl acetate.