Microorganism yeast is used in various fermented foods such as miso, vinegar, wine, beer and sake. In recent years, the amount of sake consumption is on a declining trend with an increase of the amount of shochu, Japanese distilled spirit. Therefore, some of the Sake breweries are developing the characteristic sake with novel sake yeast. In this study, I attempted to isolate of wild sake yeasts from cherry blossoms. I was able to isolate two types of wild yeast, and I have analyzed both the features for the ability of alcohol fermentation and the DNA fragment size of ITS region. The two types of yeast had the equal alcohol fermentation ability with Saccharomyces cerevisiae , using in the brewing as most popular yeast.
