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 fermentor, but producing a foamless fermentation.
Minimum Attenuation: 72%
Maximum Attenuation: 78%
Minimum Fermentation Temperature: 62°F (17°C)
Maximum Fermentation Temperature: 68°F (20°C)
Alcohol Tolerance: 15 - 16%