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).
Attenuation: 80% – 100%
Alcohol Tolerance: Very High (Over 15%)
Optimum Fermentation Temperature: 70°F – 100°F
This item available with a special order. It may take an additional 4-7 days to ship.