STRAIN:
4134

Saké

Species: Saccharomyces cerevisiae 

Profile: Saké #9 used in conjunction with Koji for making wide variety of Asian Jius (rice based beverages). Full bodied profile, silky and smooth on palate with low ester production.

Metric Temperature Range: 15-24 °C

Low

Flocculation

60
-
75°F

Temperature Range

14

ABV