Kyokai No. 9
No.9
Número de cepa
No.9
Tipo
Kyokai (協会酵母)
Origen
Kumamoto Prefecture Sake Research Center (1968)
Perfil aromático
Pronounced fruity and floral aroma — melon, apple, pear, and white flowers. Classic ginjo-ka fragrance.
Carácter de fermentación
Vigorous low-temperature fermentation. Produces high levels of ethyl caproate (fruity ester) and isoamyl acetate (banana).
Acerca de
The original ginjo yeast that revolutionized aromatic sake brewing. Developed at the Kumamoto Prefectural Sake Research Center, K-9 was the breakthrough that made modern ginjo and daiginjo styles possible. Its ability to produce high levels of aromatic esters at low fermentation temperatures created the foundation for Japan's premium sake category. Often called the 'Kumamoto yeast,' it remains essential for ginjo brewing competition.