This article is one in a series describing the seasonal yeasts put out by our liquid yeast manufacturers. This one is..
White Labs WLP709 Sake #9 Yeast
“For use in rice-based fermentations. Traditional strain used in Ginjo-shu production because of the yeast’s development of high fragrance components. Also a fairly strong fermenter, but producing a foamless fermentation.”
Attenuation – 72-78%
Flocculation – Low-Medium
Optimum Ferment Temp. – 62-68°F
Alcohol Tolerance – Very High (15-16%)
Manufactured September and October. Could be available through May.
Be sure to check out the other seasonal yeasts for this period: