Details
For use in rice based fermentations. For sake, use this yeast in conjunction with Koji (to produce fermentable sugar). WLP705 produces full body sake character, and subtle fragrance.
Attenuation: >80%
Flocculation: N/A
Optimum Fermentation Temperature: >70°F
Alcohol Tolerance: 16%
Attenuation: >80%
Flocculation: N/A
Optimum Fermentation Temperature: >70°F
Alcohol Tolerance: 16%
