Kyokai No. 18
No.18
स्ट्रेन संख्या
No.18
प्रकार
Kyokai (協会酵母)
उत्पत्ति
National Research Institute of Brewing (2006)
सुगंध प्रोफ़ाइल
Extremely high ethyl caproate production — intense apple, pear, and melon fragrance. The most aromatic Kyokai yeast.
किण्वन चरित्र
Vigorous at low temperatures, producing exceptionally fruity sake. Requires skilled temperature management to avoid over-production of esters.
के बारे में
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.