WLP705 Sake Yeast

None
Wine, Mead and Cider

Produces a full-bodied sake character and subtle fragrances. For use in rice-based fermentations; typically used in conjunction with koji (to produce fermentable sugar).

Horizontal Tabs

Characteristics
Attenuation: 
80.00-100.00
Alcohol Tolerance: 
Very High (Over 15%)
Optimum Fermentation Temperature: 
70.00-100.00