PROBLEM TO BE SOLVED: To provide a production method of novel alcoholic beverages and food and drinks suitable for the recent preference.SOLUTION: The invention provides a yeast which is YAMANOKAMI yeast (Patent Microorganisms Depositary Accession number: NITE AP-01947) strain belonging to Saccharomyces cerevisiae, the YAMANOKAMI yeast being separated and selected from the flowers of Lilium japonicum, and a production method of food and drinks using this yeast. The production method of novel alcoholic beverages and food and drinks having organic acid more than conventional ones and having a refreshed flavor by culturing the yeast showing excellent cultivation ability and high levels of alcohol productivity in a yeast juice liquid culture medium (Brix 5-30, pH 2-5) at 5-35°C.SELECTED DRAWING: Figure 1【課題】今般の嗜好に適合した新たな酒類及び飲食物の製造方法の提供。【解決手段】ササユリの花から分離選抜したサッカロマイセス・セレビシエに属するヤマノカミ酵母(特許微生物寄託センター受託番号ＮＩＴＥ ＡＰ－０１９４７)株である酵母並びにこの酵母を用いた飲食物の製造方法。育成旺盛で高濃度のアルコール生産性を示す該酵母を酵母汁液体培地(Ｂｒｉｘ５～３０、ｐＨ２～５)で５～３５℃で培養し、従来より有機酸が多くすっきりした香味を持つ新たな酒類及び飲食物を製造する方法。【選択図】図１
