AB Mauri is committed to the production of high quality yeast for the production of high quality sake. The delicate process of generating sake requires skill, time and a yeast strain that produces a level of aromas and flavours consistent with high quality sake wine.

Through AB Mauri’s T&D Centre selection plan, we have selected two sake yeast strains from Japan and now have them conveniently available as Mauriake active dried sake yeast. Each strain is a foamless yeast strains, which saves cleaning time and scraping the remains of the foam from the side of the tank before starting the next batch. Also, since a third of each tank must usually be reserved for the rising foam, more sake can be brewed with less space using foamless yeast such as Mauriake Fuji and Mauriake Sakura.

There are many advantages to using Mauriake active dried sake yeast, and these are outlined in the following documents. We respect the traditional sake brewing methods, particularly in Japan, and encourage sake brewers to see the advantages of active dried sake yeast.

 Japanese - Advantges of Mauriake Yeast

 English - Advantages of Mauriake Yeast