Kyokai No. 14
No.14
Suş Numarası
No.14
Tür
Kyokai (協会酵母)
Köken
Kanazawa Regional Taxation Bureau (1990s)
Aroma Profili
Intensely fruity with tropical banana, melon, and pear. Moderate floral undertones. More aromatic than K-9.
Fermantasyon Karakteri
Very high isoamyl acetate (banana ester) production. Vigorous fermentation suited to ginjo and daiginjo brewing.
Hakkında
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.