Sake #9 Yeast

  • Yeast: Wine/Mead/Cider
  • Yeast: Vault

ATTENUATION :

72% - 78%

FLOCCULATION :

Low to Medium

ALCOHOL TOLERANCE :

Very High (15%+)

FERMENTATION TEMPERATURE :

62° - 68° F
17° - 20° C

STA1 :

Negative

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 produces a foamless fermentation.

Pitch Rate Calculator

  • Part No: WLP709
  • Part Name: Sake #9 Yeast
  • Category: Yeast
  • STA1 QC Result: Negative
  • Type: Vault