In short, Awanashi Kobo means “foamless Yeast”. When making the fermentation/yeast starter during sake production, traditional sake yeast produces a lot of foam along with Alcohol and C02. If not beaten down, this sticky foam can overflow and create a big mess. Some strains of awanashi kobo (foamless yeast), that produce a comparatively small amount of foam, were discovered and are now quite popular in sake production. For sake yeast with a numeric name, such as sake yeast #7 or sake yeast #9, a “01” suffix indicates the foamless variant of a given type of sake yeast. For example, Yeast #701 or Yeast #901.
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