PROBLEM TO BE SOLVED: To provide a yeast having high production ability of ethyl caproate and low production ability of caproic acid, and to provide a sake with a rich aroma component and with less unpleasant odor by using the yeast.SOLUTION: Disclosed are yeast B-2-1-2 strain whose Accession No. is NITE P-02139 and a production method of processed foods comprising the step of fermenting with this yeast. The yeast of the present invention can be obtained by using a strain which produces a lot of ethyl caproate as a parent strain, inducing mutation, and selecting and separating the yeast which is resistant to caproic acid 2-fluoromethyl and which has a less caproic acid production amount among the mutant strain. The sake produced using the separated yeast has a rich aroma component and the result of a sensory test is also superior to the parent strain.SELECTED DRAWING: Figure 1
