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4134 Saké #9 used in conjunction with Koji for making wide variety of Asian Jius (rice based beverages)
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Full bodied profile, silky and smooth on palate with low ester production
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Activator Smack-Pack System™ "proofs" the yeast and shortens lag time when it hits your wort
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When smacked, the Activator™ packet releases sugars and nutrients to initiate the culture's metabolism
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Wyeast has been a pioneer in craft brewing for over 35 years and is committed to creating the finest fermentation products available
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Although beneficial, cultures do not need to be activated prior to inoculation
Saké #9 is used in conjunction with Koji to make a wide variety of Asian Jius (rice based beverages). Full bodied profile, silky and smooth on palate with low ester production.
Attenuation: 60-75%
Flocculation: Low
Alcohol Tolerance: 14%
Optimum Fermentation Temp: 60-75°F
Cell Count: 100 Billion
Styles:
Sake
Plume Wine
Dai Ginjo
Nigori
Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.
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