Description

Wyeast 4134 Saké yeast

This Saké yeast is used in conjunction with Koji for making wide variety of rice based beverages. This yeast has a full bodied profile, silky and smooth on palate with low ester production.

Species: Saccharomyces cerevisiae

Flocculation: Low
Temperature: 16 - 24°C
Alcohol Tolerance: 14%
Diastatic (STA1): No

Flavour Profile: Full bodied, silky, low esters

Suitable Beer Style: Saké, Nigori, Dai Ginjo, Plum Wine, Fruit Wine

Availability: Always

Possible Substitutes: None