Dry Yeast for Japanese Shochu 10kg.

Suitable for a variety of processes:

Hard clinker process

Semi-hard clinker process

Liquid clinker process

liquid raw material process

Fermentation temperature: 20-35°C

How to use: Direct sprinkle or pre-activate: Sprinkle directly on the seeds or pre-activate by mixing 5-10 times koji in warm water (35°C) for 20 minutes before use.

Guidelines for use:

A. Simultaneous saccharification and fermentation: Mix 0.4%-0.8% koji with grains, spreading widely immediately followed by fermentation.

B. Sequential saccharification and fermentation: After the seeds are cooled down. Add 0.5% distiller's yeast to ensure a well-mixed mixture. Start fermentation 5-8 hours after the sugar change.

Recommended dosage: For every 60 kilograms of seeds, mix approximately 200-300 grams of product. Benefits: Excellent sugar conversion and fermentation ability. Complete fermentation process for maximum yield No grain wastage during processing. Versatile applications in different processes Ideal for processing solid, semi-solid and liquid clinker as well as for processing liquid raw materials.