4 key features

1. Less acidity
2. Strong fermentation
3. Medium to long term fermentation period
4. Create a lot of fruity aroma

Due to these features, this is usually used for brewing sake with using highly polished rice. Notably, the aroma is unique this yeast to others. The component of aroma which this yeast tends to produce is called
Isoamyl acetate.
This component smells like bananas🍌