Kyōkai Jū-yon-gō-kōbo

【English】

Association Yeast No.14 (Kyōkai No.14)

【Japanese】

きょうかい14号酵母

This strain was selected from amongst the “Kanazawa Yeast” varieties used in the area under the jurisdiction of the Kanazawa Tax Office (Toyama, Ishikawa and Fukui Prefectures) for its strong ability to produce ginjo-ka. It has been nationally distributed by the Brewing Society of Japan since 1995. It is similar in nature to No. 9 yeast, but there are perceptible differences in growth speed, and levels of acidity and aroma production. Its characteristic low acidity (san-do) makes it particularly suited for ginjo and junmai-shu made with highly polished rice and fermented at low temperatures.