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.
- Source: White Labs
- Strain: WLP709
- Flocculation Low to Medium
| Average | Range | |
|---|---|---|
| Attenuation | 75% | |
| Temp range | 65° | |
| Tolerance | 16% ABV |