Wyeast 4134 Sake Yeast

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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. 

Attenuation -
Flocculation Low
Optimum Fermentation Temp.
Alcohol Tolerance 14%
Laboratory Wyeast Laboratories
More Info http://www.wyeastlab.com