Amid the trend for local consumption of locally produced products, development of superior yeasts along with sakamai is the key factor for local municipalities to improve the local sake quality and reconstruct the local industries.
地産地消が求められる中、酒米とともに、優良酵母の開発は地方自治体にとって地元産清酒の品質向上の、また地場産業建て直しの重要な鍵を握っているといえる。