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.
Feedback and experiences from previous customers. Want to leave a review of your own?
I have used this yeast to brew sake, and it is indeed very clean and produces little to no noticeable esters or phenols in the final product. An excellent choice for any sake, but especially suitable for brewers who prefer the milder sake produced by sokujo moto method
Exactly which sake strain is being offered? Japan has a number of sake strains cataloged for sake kura use, all identified with simple numbers like #7 and #9 (the two most popular with sake kuras).
The sake strain that we offer is of the #7 variety. We have found the optimum fermentation temperature for this strain to be between 70-75F. It is a low-flocculating strain and robust fermentor. It produces lower levels of ester, fusel, and other aroma compounds than the #9 strain.
Optimum Ferment Temp.>70°F (21°C)