Kyokai No. 14
No.14
Номер штамма
No.14
Тип
Kyokai (協会酵母)
Происхождение
Kanazawa Regional Taxation Bureau (1990s)
Профиль аромата
Intensely fruity with tropical banana, melon, and pear. Moderate floral undertones. More aromatic than K-9.
Характер брожения
Very high isoamyl acetate (banana ester) production. Vigorous fermentation suited to ginjo and daiginjo brewing.
О нас
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.