WLP705 White Labs Sake Liquid Yeast
Produces a full-bodied sake character and subtle fragrances. For use in rice-based fermentations; typically used in conjunction with koji (to produce fermentable sugar).
Exactly which sake strain is being offered? Japan has a number of sake strains cataloged for sake kura use, all identified with simple numbers like #7 and #9 (the two most popular with sake kuras).
The sake strain that we offer is of the #7 variety. We have found the optimum fermentation temperature for this strain to be between 70-75°F. It is a low-flocculating strain and robust fermentor. It produces lower levels of ester, fusel, and other aroma compounds than the #9 strain.