Recently, attention is focused on the fact that yeasts that produce high content of ethyl caproate represented by alps yeast as well as yeasts from flowers that were separated by Tokyo University of agriculture from flowers of dianthus, begonia and climbing rose extract strong ginjoko (fragrance of ginjo sake).
最近では、アルプス酵母に代表されるカプロン酸エチル高生産性酵母や、東京農業大学がなでしこ、ベコニア、ツルバラの花から分離した花酵母などが、強吟醸香を引き出すのに注目を集めている。