Formerly known as Sake #9.*

Sake yeast used in conjunction with Koji for making a wide variety of Asian rice based beverages. Full bodied profile with true Sake character. Sake, Nigori, Dai Gingo, Fruit, Plum Wine and Rice Beer.

Additional Information:
The activator has 50 billion cells of pure, ready-to-pitch yeast, plus an internal juice-based nutrient packet. The Activator is designed to inoculate five gallons of juice or must. The smack pack system allows yeast metabolism to begin, providing proof of healthy yeast. It is not necessary for this package to fully swell before use.

Technical Information:
Temperature range 60-75° F; Residual sugar 0-0.25%

Packet size: 125ml

*In March of 2014, Wyeast Laboratories renamed several of the wine yeasts in their collection for easier identifcation, moving toward their actual uses.  The change is only to the names, the numbers and the strains (along with their fermentation profiles and properties) will remain exactly the same.