WLP705 Sake Yeast

Produces a full-bodied sake character and subtle fragrances. For use in rice-based fermentations; typically used in conjunction with koji (to produce fermentable sugar).

*We receive weekly shipments direct from White Labs every Wednesday*
**Back-orders placed by end of day Monday will be received on Friday**

Availability: Core
Attenuation: 80 - 100%
Flocculation:
Alcohol Tolerance: Very High (Over 15%)
Optimal Fermentation Temperature: 70 - 100°F