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.

Attenuation: 72-78%
Flocculation: Low-Medium
Ideal Fermentation Temperature: 62-68°F
Alcohol Tolerance: 15-16%




For best results we always recommend ordering an ice pack with your liquid yeast.