INIS-609
Sake No. 9*
One of the most important strains in Sake making today. Traditionally, it was used in making high quality Ginjo-shu style sake due to its high level of fragrance production and strong fermentation.
Category
Japanese
Attenuation %
72-78
Flocculation
Low - Medium
Temp Range °F
62-68
Alcohol Tolerance
High
*Sake No. 9* has been identified using polymerase chain reaction (PCR) to contain the glucoamylase gene (STA1), which can be an indicator of S. cerevisiae var. diastaticus. As such, this strain has the ability to utilize some dextrins which are unfermentable to most species of S. cerevisiae, and thus achieve a very high level of attenuation. However, this strain is not considered a contaminant and will not over attenuate finished beer when a high level of attenuation is expected.