INIS-607 Sake No. 7
The most commonly used yeast in Sake brewing due to its consistency and stability in fermentation. This strain produces a more subtle ester profile and aromas than INIS-609.
Category
Japanese
Attenuation %
80 - 100
Flocculation
Low - Medium
Temp Range
70 - 100
Alcohol Tolerance
Very High
Works great for these beer styles
Sake
Equivalent Strains*
White Labs: WLP-705
*All equivalent strains listed are properties of their own respective companies and are listed here for research properties only.