Does yeast affect the taste of sake?

The role yeast plays in alcohol production is straightforward, yeast consumes sugar and produces alcohol .But things get complicated in sake making as a wide variety of yeasts are used, and each with different effect on the final product. The most commonly used sake yeast is "Kyokai NO.7". The signature aromas of apples and bananas which many ginjo sakes are famous for comes from this yeast .Yeast can also add desirable acidic notes, giving the brew a fresh bite.

In 1895, researcher Kikuji Yabe first isolated the yeast strain used to make sake and in the following century, a range of yeast became available to brewers, helping to make the sake making process more stable and opening up a whole host of new aromas and flavours.