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Try your hand at making some Sake, traditional Japanese rice wine. Use the same equipment you already have for brewing or winemaking!
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.
Ideal Fermentation Temperature: 62-68°F
Alcohol Tolerance: 15-16%
For best results we always recommend ordering an ice pack with your liquid yeast.