Abstract
The production of miso with a characteristic flavor unlike the conventional miso was carried out. The conventional miso yeast is Zygosaccharomyces rouxii, however, we selected wine yeast strains capable of growth and the production of ethanol in a high sodium chloride concentration. Miso was produced by the wine yeast in laboratory scale miso brewing trials. The results showed that a miso with a flavor characteristic of the wine yeast could be produced.
