In response to the ginjo-shu boom in the 1980's and later, many yeasts that yield a high aroma, such as low-acid-producing yeasts, high-ester-producing yeasts, and high-malic-acid-producing yeasts, were developed, and research institutes under prefectural governments and agricultural colleges promoted development of new types of yeasts.
1980年代以降の吟醸酒ブームを受けて、さらに少酸性酵母、高エステル生成酵母、リンゴ酸高生産性多酸酵母といった高い香りを出す酵母が多数つくられ、都道府県の管轄下にある研究センターや農業大学を中心として新たな酵母の開発が進んだ。