I understand that yeast is close to it's best before date and will require a starter to be made with it before use. It is up to the brewer to determine if this yeast is appropriate for their equipment and techniques.
This yeast has a best before date of: 15-Dec-18
Produces a full-bodied sake character and subtle fragrances. For use in rice-based fermentations; typically used in conjunction with koji (to produce fermentable sugar)
|Attenuation||80% - 100%|
|Alcohol Tolerance||Very High (over 15%)|
|Optimum Fermentation Temperature||21°C - 38°C (70°F - 100°F)|