Sake

The Wyeast 4134 Sake yeast is also known as Sake #9. When used in in conjunction with Koji it can be used to make a wide variety of Asian Jius (ric...

This is the essential mould seeds that you need to convert your rice to sugar and start making Sake at home. It's a two step process that is easily...

NA304 Dez is a Saccharomycodes ludwigii yeast htat cannot metabolize maltose and longer chain carbohydrates. Fermentation normally does not go over...

Sake #901 is a non-foaming variant of the famous Sake Yeast #9. Also known as Kumamoto Kobo it is great for aromatic yet clean ginjo-shu.This yeast...

Sake #5 was isolated in the 1920's from Kamotsuru in Saijo, HIroshima. It produces a classic "orthodox" ginjo sake (ginjo-ka).Styles: SakeOrigin: J...

Sake #17 is a strong fermenting yeast. It produces less ethyl caproate than other sake strains yet it is high in isoamyl acetate.It creates a balan...

Sake #12A is also known as Urakasumi yeast, or the First Generation Miyagi yeast.It was isolated in 1965 at Urakasumi Shuzojo in Miyagi Prefecture....