Techniques handed down from the pioneer to the sole apprentice.

AKO Natural Yeast founder, Yasuhiro Kondo, apprenticed as a natural yeast craftsman for 25 years as the sole apprentice of Master Akira Hoshino, pioneer of natural yeast in Japan and founder of Hoshino Yeast. He also learned traditional Japanese brewing techniques. With over 50 years of experience in natural yeast production, Yasuhiro Kondo has zealously cultivated AKO's natural yeast.

 Never being tired of it.

AKO Natural Yeast is characterized by stable fermentation power, and a clean, refreshing taste. Contrary to the conventional image of bread made from natural yeast (i.e. too tough, sour, unpleasant), bread made with AKO Natural Yeast is so soft and fluffy, it can be enjoyed every day without ever being tired of it. 

AKO Natural Yeast is made from carefully processed top quality flour and low pesticide rice from Shiga Prefecture. We use mild water that has been filtered for impurities but with the minerals   retained. Beyond our commitment to the most up to date food safety requirements, AKO Natural Yeast is cultivated with 100% grain and water and does not use any additives.                                          Master Akira Hoshino                  Yasuhiro Kondo                                                                                 

The resulting bread is soft and fluffy and has a deep fermented flavor. This yeast does not have a peculiar taste, so it complements any bread filling and is suitable for sweet breads, almighty rolls, and other types of breads. The high enzyme content slows the aging process of the bread and prevents it                                                                        from getting stale. It is best used for                                                                        fluffy breads such as a sandwich loaf.

The saltiness alone brings out the full flavor of the flour, and the resulting crust is crisp and fragrant, perfect for hard breads such as French baguette and Pain de campagne. The yeast’s fermentation scent is more subdued and the amino acid formation is also more restrained. As such, the Light Type enhances the natural flavors of the flour, the raw material of the bread. It is best used for hard breads such       as baguettes, German breads.