本
Kyushu
Kumamoto 熊本 Sake
Kumamoto Sake: home of Kumamoto Yeast
clean, expressive ginjo — home of Kumamoto Yeast
Kumamoto's most significant contribution to sake is the Kumamoto Yeast (熊本酵母 / Association Yeast No. 9), developed by the prefectural research institute and now used by breweries across Japan to produce clean, elegant ginjo. Mt. Aso's volcanic spring water adds distinctive mineral character.
🏭
Breweries
approximately 20
🌨
Climate
warm, humid Kyushu climate
💧
Water
volcanic spring water from Mt. Aso
📍 Location
central Kyushu, Mt. Aso volcanic region
🌨 Climate
warm, humid Kyushu climate
💧 Water
volcanic spring water from Mt. Aso
🍶 Sake Style
clean, expressive ginjo — home of Kumamoto Yeast
🏭 Breweries
approximately 20
Food Pairings
Basashi (horse sashimi)
chilled junmai
Kumamoto specialty with clean sake — regional tradition
Karashi renkon (spicy lotus root)
room temperature honjozo
Pungent local specialty with warming sake
Aso red cattle beef
full-bodied junmai
Volcanic highland beef with earthy sake
Frequently Asked Questions
Kumamoto Yeast (熊本酵母), formally Association Yeast No. 9 (協会9号), was developed by the Kumamoto Prefectural Industrial Research Institute in the 1950s. It produces clean, elegant ginjo aromas and has become one of the most widely used yeast strains in Japanese sake brewing.