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. Horizontal TabsCharacteristicsAttenuation: 72.00-78.00Flocculation: Medium to LowAlcohol Tolerance: High (10 - 15%)Optimum Fermentation Temperature: 62.00-68.00 Style Performance Style performance is a listing of styles made with WLP709 Sake #9 Yeast. Wine / Mead / Cider Sake Reviews Feedback and experiences from previous customers. Want to leave a review of your own?