Sake yeasts comprise foam-forming kyokai sake yeasts, which are high producers of foam, and non-forming kyokai sake yeasts, which are low producers of foam, the latter of which having a higher productivity.
清酒酵母には醸造中に協会系酵母泡あり酵母と呼ばれる大量の泡を発生させる協会系酵母泡あり酵母と、高泡を発生しない協会系酵母泡なし酵母とがあり、後者の方が生産性が高い。