Kyokai No. 14
No.14
Numéro de souche
No.14
Type
Kyokai (協会酵母)
Origine
Kanazawa Regional Taxation Bureau (1990s)
Profil aromatique
Intensely fruity with tropical banana, melon, and pear. Moderate floral undertones. More aromatic than K-9.
Caractère de fermentation
Very high isoamyl acetate (banana ester) production. Vigorous fermentation suited to ginjo and daiginjo brewing.
À propos
Known as the Kanazawa yeast, K-14 produces even more aromatic esters than K-9, making it a favorite for competition daiginjo. Its pronounced banana-like isoamyl acetate production creates immediately recognizable sake with intense, crowd-pleasing fruit character. Widely used in the Hokuriku region (Ishikawa, Toyama, Fukui) and increasingly popular nationwide for premium aromatic sake.