Sake #9 Yeast

For use in rice-based fermentations. Traditional strain used in Ginjo-shu production because of the yeast’s development of high fragrance components. Also a fairly strong fermenter, but producing a foamless fermentation.

Properties

Laboratory:

White Labs

Product ID:

WLP709

Type:

Wine

Form:

Liquid

Flocculation:

Low

Best For:

Sake and rice based wines

Attenuation

Average Attenuation:

75 %

Minimum temperature:

16.7°C

Maximum temperature:

20°C