Sake Yeast
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The product is unavailable in the catalog
Sake #9 used in conjunction with Koji for making wide variety of Asian Jius (rice based beverages). Full bodied profile, silky and smooth on palate with low ester production.
Carefully selected yeast strain for saké brewing that perform properly in the nutrient-deficient environment that rice provides.
- Styles: Saké, Daiginjo, Nigori, Japanese Plum Wine, Fruit Saké
- Flocculation: Low
- Fermentation Temperature: 60-75°F (15-24°C)
- Alcohol Tolerance: 14%
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This Yellow Koji is produced with 70% milling ration rice (30% is milled off as flour).
Koji (Aspergillus oryzae) is a fungus that is grown on rice during the Sake making process. Koji is grown on rice which breaks down starch in the rice to a more fermentable sugar source. Yeast can then use these sugars during fermentation to produce sake.
Yellow koji should be used for sake brewing at a koji to grain ratio of 1:5 (20%) = 20oz koji : 5lb polished rice.
20 oz package. Shelf stable. Best used within 1 year.
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The product is unavailable in the catalog
Now with more yeast, you get double the pitch. PurePitch® Next Generation is designed to pitch at a rate of 7.5 million cells/mL per 5 gallons/19 liters, a commercially recommended pitching rate for standard ale ranges. PurePitch® Next Generation has an improved proprietary film designed specifically for White Labs and allows for one-way off-gassing to reduce product inflation and deliver higher yeast health and longer shelf life.
Produces a full-bodied character and subtle fruity esters. For use in rice-based fermentations; typically used in conjunction with koji (to produce fermentable sugar). This strain can also be used successfully in beer fermentations.