We examined traditional rice-and barley-shochu brewing using dry shochu-yeasts, named Kyokai S-2 and S-3, which were obtained from the yeast collection of the Brewing Society of Japan. This brewing test was carried out by omission of the 1st moromi-mash, the so-called seed-mash, and by preparation of the 2nd moromi-mash, the so-called main-mash, only. These results show that dry shochu-yeast can be used to avoid carrying out the seed-mash preparative work and also to reduce fermentation time. Comparison of dry and ampuled yeast upon alcohol production and shochu-quality showed no signficant statistically differences.Shochu brewing using the dry shochu-yeast has practical applications.
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