Description
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Unique koji-style starter that combines yeast and enzymes to ferment raw or cooked starch directly—no mash needed
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Simplifies traditional processes while providing clean, efficient fermentation
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Recommended for Baijiu, Rice Wine, Corn or Wheat Spirits, Chicha/Sake-Style Wash, and Direct-Starch Fermentations
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Ferment between 82-97°F
Angel Yeast Yellow Label is a unique koji-style starter that combines yeast and enzymes to ferment raw or cooked starch directly—no mash needed. Ideal for grain-based spirits, rice wines, or exploratory washes, it simplifies traditional processes while providing clean, efficient fermentation.
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Ferments raw or cooked rice, corn, wheat, etc., without a mash step
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Contains alpha‑amylase, glucoamylase, and phytase for starch breakdown
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Strong fermentation at 82–97 °F (28–36 °C)
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Works in both solid and liquid fermentation setups
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Fermentation completes in 4–15 days depending on process
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Packed with ≥40 billion cells/gram, max 6.5% moisture, low heavy metals
Fermentation Range
82–97°F (28–36°C)
Usage Rate
0.3–0.8 kg per 100 kg grain (0.6–0.8%) depending on fermentation method
Instructions
For raw grain: mix starch with hot water, cool to ~30 °C, add yeast‑enzyme pack, stir periodically (first 3 days in solid ferment), ferment 8–15 days. For cooked grain: rehydrate in ~30–35 °C water, pitch at 24–30 °C, ferment 4–15 days.
Applications
Baijiu • Rice Wine • Corn or Wheat Spirits • Chicha/Sake-Style Wash • Direct-Starch Fermentations
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