WLP705 Sake Yeast

For use in rice based fermentations. For sake, use this yeast in conjunction with Koji (to produce fermentable sugar). WLP705 produces full body sake character, and subtle fragrance.

Horizontal Tabs

Characteristics
Optimum Fermentation Temperature: 
>70°F (21°C)
Alcohol Tolerance: 
Very High
Alcohol Tolerance: 
Very High (Over 15%)
Attenuation: 
>80%