Oriental Yeast introduced commercial bakers’ Yeast in 1931 in Japan and since then, we have nurtured world-class Yeast fermentation technologies and built capacities to implement those technologies. We have evolved by staying innovative and continue to invest significantly in research and development. Our laboratory of Yeast and Fermentation has more than 30,000 strains of high-performance and function-optimised Yeast as stock cultures to support customer needs. The Nagahama Institute for Biochemical Science hosts advanced biotechnology research facilities spanning basic life sciences research to product commercialization.