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.



Attenuation %



Low - Medium

Temp Range °F


Alcohol Tolerance

*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.

Works great for these beer styles

Equivalent Strains x

White Labs: WLP-709  

X All equivalent strains listed are properties of their own respective companies and are listed here for research properties only.

Strains almost always in stock for next-day delivery*

* Due to finite inventory and constant daily orders, we cannot guarantee these strains are always in stock to ship for next-day delivery. Feel free to give us a call to confirm before ordering.