Saké #9 Wyeast
Payment & Security
Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.
This is traditional high foaming #9 sake yeast. You can achieve a reasonably low acid fruity junmai sake with this yeast, koji kin, a nice short grain koshihikari table rice with no additional milling, distilled water and lactic acid. making koji from seed is a skill unto itself but worth the extra work and gives a far superior result compared to packaged koji. The average brewing cycle for junmai is 24 - 30 days with a varying temperature range between 42F - 51F. With this packet you do not need to make a traditional moto starter (kobo jikomi) and can pitch directly into the main mash (moromi). you will need a climate controlled environment for temperature adjustment such as a refrigerator with a temperature controller. And an open air fermentation container such as a standard brew bucked with a paddle. Sake #9 produces an extraordinary amount of foam that needs to be knocked down every 12 hours and more frequently for the first few days. If you intend to brew over 3 gallons I highly suggest to make a 24 hour starter with an erlenmeyer flask and stir plate. This ensures good fermentation in the low temperature ranges which is crucial for proper flavor development. A sake starter can be made with 1 packet of #9, yeast nutrient, corn sugar to 1.040 gravity and 1-2 liters of distilled water.