Sake Yeast
Yeast for the production of Sake, grown on gluten free media and rice solids to ensure a healthy and active fermentation.
Sake # 1801
Sake # 1801 is the most aromatic of the sake strains we carry. It can be used in combination with a more vigorous strain to add additional aromatics.
Sake # 5
Sake #5 produces a vigorous fermentation with mild aromatics. It is often used in combination with another sake strain as #5 creates too much acidity when used as the only strain.
Sake # 701
Sake # 7 was originally isolated Masumi of Nagano It is one of the most frequently used strains. Produces mild aromatics and a vigorous fermentation.
Sake # 901
Sake # 901 is associate with the production of ginjo-shu. It produces a vigorous fermentation with ample aromatics.
