Wild yeast
Japanese: 野生酵母（天然酵母）
A general term for yeasts existing in nature that have not been artificially cultivated. They live on fruit surfaces and in the air, bringing unpredictable but distinctive flavors.
Wild yeasts live everywhere in nature—on fruit skins, in flower nectar, in the air. Unlike cultivated commercial yeasts, their species and behavior are difficult to predict.
In the wine world, natural wines fermented exclusively with wild yeasts have drawn attention. Yeasts clinging to grape surfaces drive the fermentation, producing different flavors for each vineyard and each vintage.
Sourdough bread fermentation also originally relies on wild yeast. Within that uncontrollable uncertainty lies a depth absent from industrial products. Wild yeast brings an untamable richness. This insight deepens fermentation understanding further.