Sake #9 Yeast

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
72 - 78%
Temp range65°
62 - 68°
Tolerance16% ABV
16% ABV

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