Brew Butlers' Yeast database & information guide

Sake #9 Yeast By White LabsSpirits
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.
Form Liquid
Strain WLP709
Temp 62F to 68F
Attenuation 72 to 78
Flocculation Low to Medium
Substitutes None
Tolerance 16%
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