Kyokai No. 18
No.18
Stammnummer
No.18
Typ
Kyokai (協会酵母)
Herkunft
National Research Institute of Brewing (2006)
Aromaprofil
Extremely high ethyl caproate production — intense apple, pear, and melon fragrance. The most aromatic Kyokai yeast.
Fermentationscharakter
Vigorous at low temperatures, producing exceptionally fruity sake. Requires skilled temperature management to avoid over-production of esters.
Über
The most aromatic yeast in the Kyokai lineup, K-18 was specifically developed to maximize ethyl caproate (apple-like ester) production. When used with highly polished rice at low fermentation temperatures, it creates sake with extraordinary fruity fragrance approaching perfume intensity. Increasingly popular for competition daiginjo and premium junmai daiginjo, though it demands precise temperature control to avoid harsh ester notes.