Kyokai No. 14
No.14
균주 번호
No.14
유형
Kyokai (協会酵母)
원산지
Kanazawa Regional Taxation Bureau (1990s)
아로마 프로필
Intensely fruity with tropical banana, melon, and pear. Moderate floral undertones. More aromatic than K-9.
발효 특성
Very high isoamyl acetate (banana ester) production. Vigorous fermentation suited to ginjo and daiginjo brewing.
소개
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.