Kyokai No. 14
No.14
Número da Cepa
No.14
Tipo
Kyokai (協会酵母)
Origem
Kanazawa Regional Taxation Bureau (1990s)
Perfil Aromático
Intensely fruity with tropical banana, melon, and pear. Moderate floral undertones. More aromatic than K-9.
Caráter de Fermentação
Very high isoamyl acetate (banana ester) production. Vigorous fermentation suited to ginjo and daiginjo brewing.
Sobre
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.