Kyokai No. 14
No.14
स्ट्रेन संख्या
No.14
प्रकार
Kyokai (協会酵母)
उत्पत्ति
Kanazawa Regional Taxation Bureau (1990s)
सुगंध प्रोफ़ाइल
Intensely fruity with tropical banana, melon, and pear. Moderate floral undertones. More aromatic than K-9.
किण्वन चरित्र
Very high isoamyl acetate (banana ester) production. Vigorous fermentation suited to ginjo and daiginjo brewing.
के बारे में
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.