How does a new sake yeast move from the lab into the kura?
As mentioned above in the article on bitterness, one step it usually goes through is test brewing, where a small number of breweries are asked to use the new yeast and report back to the developers on how well it ferments and the properties of the sake it produces.
The Brewing Society of Japan (BSJ), purveyors of the Kyokai (Society) lines of sake yeasts, have sent out a call to their members to test a newly developed yeast named HF-1, developed to deliver stronger fermentation than the popular aromatic non-foaming sake yeast #1801 [presumably while producing similar properties in the finished sake].
In return for one pack each of cultivated yeast HF-1 and #1801, the BSJ are asking breweries to test brew with both using #1801 as a control, fill out a questionnaire and send production data plus samples of the finished sake.
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Source: BSJ newsletter
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