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
