Description
DESCRIPTION
Our Sake #7 Yeast Produces a full-bodied character and subtle fruity esters. For use in rice-based fermentations; typically used in conjunction with koji (to produce fermentable sugar). This strain can also be used successfully in beer fermentations.
Attenuation: 70% - 90%
Flocculation: Low
Alcohol Tolerance: Very High (15%+)
Optimum Fermentation Temp: 70° - 90° F
21° - 32° C
Cell Count: 150 Billion