Nitten Hokkaido Dry Yeast "Umapan Shokunin" is a Japanese dry yeast developed for lean and low-sugar breads, with a clean fermentation profile that helps the natural aroma of wheat stand out more clearly.

Made at Nitten’s Shimizu Bio Factory in Hokkaido, the highlights of this dry yeast are low yeast odour, clean sweetness, mochi-like texture, and attractive crust colour as key characteristics. This makes it a strong fit for bakers who want simple breads to taste less overtly yeasty and more flour-forward, whether they are making shokupan sandwich loaves, baguettes, bagels, campagne, rye breads, or pretzels.

Japanese product name: 旨パン職人

Best for

• Sandwich loaves (shokupan)
• Baguettes
• Bagels
• Campagne and country bread
• Rye breads
• Pretzels

Features

• Japanese dry yeast designed for lean and low-sugar doughs
• Lower yeast smell, allowing the wheat aroma to come through more clearly
• Helps create a cleaner flavour profile with subtle sweetness and pleasant chew
• Instant type, so no pre-fermentation is required
• Made in Hokkaido at Nitten’s Shimizu Bio Factory

What makes it different

This yeast is best suited to breads with little to moderate sugar. Nitten recommends it for formulas with up to about 10% sugar, making it a specialty option for lean dough baking rather than sweet enriched doughs. It is a good choice when you want a more refined aromatic profile in breads like sandwich loaves, baguettes, and bagels, rather than a more obviously yeast-forward result.

Why bakers choose it

Bakers may enjoy this yeast when they want bread to taste cleaner, less yeasty, and more focused on the grain itself. Its Hokkaido origin also gives it a distinctive Japanese ingredient story, which can appeal to bakers looking for something different while still keeping an easy, familiar dry-yeast workflow.

Storage

Store in a cool, dry place away from heat and humidity. After opening, seal tightly, refrigerate at 0–5°C, and use as soon as practical.

Origin

Product of Japan. Made in Hokkaido.