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Description
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