Sake Yeast - WLP 705
Producing authentic Japanese sake is in many ways akin to making beer as it employs some of the processes that are more similar to beer brewing rather than winemaking. But at the same time, the entire production process is so unique and employs so many special steps that it is definitely in a category of its own.
Naturally, such a unique drink requires a special type of yeast.
WLP705 Sake Yeast is a special strain of Saccharomyces cerevisiae that was meticulously selected for rice-based fermentations, which are quite different in character from both wine and beer fermentations.
|Description|| Making sake with WLP705 Sake Yeast will require the use of koji (Aspergillus oryzae) for breaking down the starch contained in the rice first. As it is, sake production can definitely be classified as a mixed fermentation, which however differs from the processes found in beer brewing.
An adventurous and experimental wine or beer maker will definitely find it really interesting to produce sake at home, as it can lend excellent results. And for cases like these, having a vial of WLP705 Sake Yeast is definitely a must.
Attenuation: 80% - 100%