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.
*Vault Strain, depending on availability at White Labs minimum quantity may be 1.75L and may take up to 21 days to produce if not in stock.*
*We receive weekly shipments direct from White Labs every Wednesday* *Orders placed by Friday morning will be received by Friday the following week if available at White Labs*
Availability: Vault Attenuation: 72 - 78% Flocculation: Medium to Low Alcohol Tolerance: High (10 - 15%) Optimal Fermentation Temperature: 62 - 68°F