Saké Wyeast - 4134

• Species : Sake
• Fermentation Temp Range 15° - 24° Celsius
• Apparent Attenuation Range (%) : NA
• Flocculation : Low
• Alcohol Tolerance : 14%

Pitching/Fermentation 

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

Notes 

• Sake #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.

Best Styles 

• Sake.

Looking for a Liquid or Dry Yeast Substitution?

• The following are some suggestions:
• Liquid Yeast Substitution :
• n/a
• Dry Yeast Substitution :
• n/a