INIS-609 Sake #9

Traditionally used in making high quality Gingo-shu style sake due to its high level of fragrance production and strong fermentation, Sake #9 or Kumamoto yeast is one of the most important strains in Sake making today.

Technical Specifications

Attenuation:72-78%
Flocculation:Low-Medium
Temp Range:62-68°F
Alcohol Tolerance:High