Less sourness and gorgeous aroma
Yeast No.14 was separated from the yeast stored by Kanazawa National Tax Agency, so it’s also known as Kanazawa yeast.
It’s usually used for brewing higher grade sake, and make the taste of Sake cleaner and lighter.
4 key features
- Less acidity
- Strong fermentation
- Medium to long term fermentation period
- Create a lot of fruity aroma
Due to these features, this is usually used for brewing sake with using highly polished rice. Notably, the aroma is unique this yeast to others. The component of aroma which this yeast tends to produce is called
Isoamyl acetate.
This component smells like bananas🍌
Well-balanced yeast
Recently, there are some new yeasts produce more fruity and sweeter aroma, such as yeast 1501, 1601, 1701. To compare with those yeasts, the aroma No.14 produces is more moderate and soft, so that pairing with food is relatively easier. It can be said that this yeast is very well-balanced one.
![[:en]Aiyama - A secret brewery rice for forty years[:zh]愛山－40年間不外傳酒米，阪神地震後解禁[:]](https://sakemaru.me/sg/wp-content/uploads/wordpress-popular-posts/26196-featured-620x500.jpg)
![[:en]Origarami (滓絡み) - The seasonal sake include a little sake-kasu[:zh]滓絡み - 帶有少許酒粕的季節限定酒[:]](https://sakemaru.me/sg/wp-content/uploads/wordpress-popular-posts/25762-featured-620x500.jpg)
![[:en]Yukimegami - Snow goddess from Yamagata[:zh]雪女神－表現出山形縣特有的清冽感[:]](https://sakemaru.me/sg/wp-content/uploads/wordpress-popular-posts/26176-featured-620x500.jpg)