WLP709 Sake #9 Yeast

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