Kumamoto-ken Shuzo Kenkyujo

Kumamoto Prefecture Sake Brewing Research Institute is a research organization that has made significant contributions to the development of sake culture in Kumamoto Prefecture. It is nationally renowned as the birthplace of Association Yeast No. 9 (Kumamoto Yeast). The institute is engaged in research and development of sake-brewing rice suited to Kumamoto, development of new yeast strains, and improvement of brewing technology. Groundwater from Kumamoto City, fed by subterranean water from the Aso mountain system, is used for brewing, providing excellent water quality. Kumamoto Yeast is known for producing gorgeous ginjo aromas and refined flavors, and has become an essential yeast used by breweries across Japan. The flagship brand, Koro, is a sake that fully leverages the characteristics of Kumamoto Yeast, embodying the institute's technical expertise.