WLP709 Sake #9 Yeast

Seasonal Availability: Sep - Oct

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.

Jump To: Reviews | FAQs>

Reviews

Feedback and experiences from previous customers. Want to leave a review of your own?

Looks like there aren't any reviews for this strain. Feel free to leave one here.

Frequently Asked Questions

Characteristics

Attenuation72-78%

FlocculationLow-Medium

Optimum Ferment Temp.62-68°F (17-20°C)

Alcohol Tolerance15-16%

WL News:

Innovation

Friend / Follow:

FacebookTwitter