Magnified: 200x

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.

Used in:

Saké
Saké
Wine
Wine
  • Flocculation
    Low
  • Apparent ABV Tolerance
    14%
  • Temperature Range
    60-75°F (16-24°C)
  • Flocculation
    Low
  • Apparent ABV Tolerance
    14%
  • Temperature Range
    60-75°F (16-24°C)
  • Rate of Fermentation
    Slow
  • Foam Production
    Very Low
  • Volatile Acid Production
    Low
  • SO2 Production
    Very Low
  • H2S Production
    Very Low
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