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 |