Sake #9 Yeast

Strain: WLP709
Lab: White Labs
Attenuation: 75%
Flocculation: 0
Temperature Range: 62 - 68 F
Alcohol Tolerance: 16%

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.