Dry yeast was produced from Kyokai 701, a yeast strain, provided by the Brewing Society of Japan and used in experimental sake brewing at six breweries in Hokkaido. Fundamental to the use of the dry yeast was its rehydration. The highest viability ratio was obtained when rehydration was carried out with water that was about 40’C, while almost all of the cells perished when the water temperature was 0'C. In these brewery tests, rehydration was conducted one day before the start of mash fermentation to confirm yeast activity. The subsequent fermentations progressed well, and proceeded reliably to completion. As a result, high-quality sake, with a clear, refreshing flavor, was produced. The companies involved in testing were enthusiastic in their recognition of the dry yeast's value.

The use of dry yeast will result in shortened work hours, the increased attraction of young workers, reduced costs and other benefits. Different flavors of sake will also be easier to produce as different strains of dry yeast are prepared.