After the first Zenkoku Shinshu Kanpyokai (National New Sake Appraising and Deliberating Fair) was held in 1911, the Brewing Society of Japan commenced to collect useful yeasts nationwide and the yeasts judged objectively to be excellent, for example, by winning the first prize were collected and distributed after cultivating a pure culture.
1911年（明治44年）第1回全国新酒鑑評会が開かれると、日本醸造協会が全国レベルで有用な酵母を収集するようになり、鑑評会で1位となるなどして客観的に優秀と評価された酵母を採取し、純粋培養して頒布した。