Typically used for making rice wine but has shown to ferment beer just fine. The ester profile is very fruity and produces a surprising amount of alcohol (15%). The aroma and flavor were highly favorable compared to rice wine made with the traditional yeast balls.
Attenuation Calculator
Attenuation Calculator
How this yeast strain would behave in a typical fermentation.
1.018
1.015
*Expected final gravity range for fermentation with this yeast. This simple calculator does not take alcohol tolerance into account.
Footnotes
Footnotes
* Rough estimate based on yeast form
** Hazy and thiolized are based on research from Omega Labs
*** Origins are often unreliable (hearsay) and difficult to determine