Sake Yeast #9 - WLP 709
Making your own sake is always an exciting experience that is in many ways similar to beer making but has many nuances that make it a truly unique production. And it’s only natural that such a sophisticated and special drink requires a special kind of yeast, like the WLP709 Sake #9 Yeast produced by White Labs.
This particular strain of Saccharomyces Cerevisiae was selected for its ability to carry out rice-based fermentations that are the very core of sake production, specifically destined for making the aromatic and flavourful Ginjo-shu sake variety.
|Description||Compared to other common types of sake, Ginjo-shu is characterized by a very intense aroma and pleasant flavour, while keeping the impact and mouthfeel really mellow. Such characteristics are largely defined by the type of yeast used in the production process, and WLP709 is exactly the strain that is used by traditional sake makers in Japan for producing Ginjo-shu.
In technical terms, WLP709 wields lower attenuation and alcohol tolerance than other sake yeast strains, which are still at the medium-high end in terms of beer production.
A truly unique yeast that is used for making a truly authentic type of sake.
|Attributes:||Attenuation: 72% - 78%
Flocculation: Medium to Low
Alcohol Tolerance: High (10 - 15%)
Optimum Fermentation Temperature: 62°F - 68°F