Kyokai No. 9
No.9
Numéro de souche
No.9
Type
Kyokai (協会酵母)
Origine
Kumamoto Prefecture Sake Research Center (1968)
Profil aromatique
Pronounced fruity and floral aroma — melon, apple, pear, and white flowers. Classic ginjo-ka fragrance.
Caractère de fermentation
Vigorous low-temperature fermentation. Produces high levels of ethyl caproate (fruity ester) and isoamyl acetate (banana).
À propos
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.