Kyokai No. 14

No.14

Nomor Strain No.14

Jenis Kyokai (協会酵母)

Asal Kanazawa Regional Taxation Bureau (1990s)

Profil Aroma

Intensely fruity with tropical banana, melon, and pear. Moderate floral undertones. More aromatic than K-9.

Karakter Fermentasi

Very high isoamyl acetate (banana ester) production. Vigorous fermentation suited to ginjo and daiginjo brewing.

Tentang

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.