Kyokai No. 14

No.14

菌株番号 No.14

種類 Kyokai (協会酵母)

産地 Kanazawa Regional Taxation Bureau (1990s)

アロマプロファイル

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

発酵の特性

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

概要

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.