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Sake

YEAST STRAIN: 4134  |  Sake™

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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.

Origin:
Flocculation: Low
Attenuation: NA
Temperature Range: 60-75°F, 15-24°C
Alcohol Tolerance: 14% ABV

Styles:
   Dai Ginjo
   Nigori
   Plum Wine
   Sake
   Strawberry, Cherry, Peach, etc.




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