Developed in Fukushima Prefecture and used in distilling Kirameki yeast in 2017 . In 2018, the yeast demonstration experiment in cooperation with the Fukushima Prefectural High-tech Center has begun.
After about two years of repeated demonstration experiments using dozens of yeasts, Nekka's yeast was finally found.
Alcohol brewed with this yeast produces three times the ginjo aroma compared to the first year.