Notable characteristics of brewing yeast strain Kyokai 901 are its ability to ferment well at low temperatures and produce a noble flavor. It is therefore used in the premium sake Ginjo. In this study, the Kyokai 901 yeast strain was successfully preserved in a practical dry yeast form. The dry yeast provided a cell survival rate higher than 80% and was readily usable in sake mash. Using the dry yeast with a 2-ton mash, a high-quality product was brewed. Repeated test brewings confirmed the fermentation stability of this dry yeast.