Yeah I honestly am not too familiar with it. When making sake, I know you have to add some type of enzyme to convert the starches in rice to sugar. Below it does say for rice base fermentations. I suppose I should contact white labs...
WLP705 Sake Yeast
For use in rice based fermentations. For sake, use this yeast in conjunction with Koji (to produce fermentable sugar). WLP705 produces full body sake character, and subtle fragrance.
Alcohol Tolerance: 16%
Optimum Fermentation Temperature: >70°F (21°C)