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White Labs Inc

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 produces a foamless fermentation.

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Alcohol Tolerance 16% Fermentation Speed Moderate
Optimum Fermentation Temperature 62-68°F (17-20°C) Wine Type Sake

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