Wyeast Laboratories, Inc. produces one strain of 100% Pure Liquid YeastTM suitable for the production of sake. Since rice is deficient in nutrients essential to proper yeast cell growth and metabolism, additional Wyeast Vintner’s Choice Nutrient Blend is recommended.
Award-winning home and professional sake makers have discovered the “100% Pure Liquid Yeast DifferenceTM” in the flavor, aroma and overall quality of their beverages.
The Brewer/Winemaker Microbiologists at Wyeast recommend the following strain for sake:
4134 Sake is used in conjunction with Koji for making a wide variety of Asian Jius (rice based beverages). Full bodied profile, silky and smooth on palate with low ester production