Description
Produces a full-bodied character and subtle fruity esters. For use in rice-based fermentations; typically used in conjunction with koji (to produce fermentable sugar). This strain can also be used successfully in beer fermentations.
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Attenuation: 70-90%
Flocculation: Low
Alcohol Tolerance: 15%+ ABV
Optimum Fermentation Temp: 70-90°F
Cell Count: 150 Billion
