WLP705 Sake Yeast
For use in rice based fermentations. For sake, use this yeast in conjunction with koji (to produce fermentable sugar). WLP705 produces full body sake character, and subtle fragrance.
Be sure to pick up a packet of our Koji-Kin so you have everything you need to make a delicious Sake!
Alcohol Tolerance: 16%; Attenuation: >80%; Flocculation: N/A; Optimum Fermentation Temperature: >70%