For use in rice-based fermentations. Traditional strain used in Ginjo-shu production because of the yeasts development of high fragrance components. Also a fairly strong fermentor, but producing a foamless fermentation.
Type: Minimum Attenuation: 72% Maximum Attenuation: 78%
Flocculation: Low-MediumMinimum Fermentation Temperature: 62F (17C)
Maximum Fermentation Temperature: 68F (20C) Alcohol Tolerance: 15 - 16%