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.
*We receive weekly shipments direct from White Labs every Wednesday* **Back-orders placed by end of day Monday will be received on Friday**
Availability: Vault Attenuation: 72 - 78% Flocculation: Medium to Low Alcohol Tolerance: High (10 - 15%) Optimal Fermentation Temperature: 62 - 68°F
