Someone was asking about safale US-05 in a JAO. As far as I could work out, its tolerant to 12% ABV.
How it will affect a batch flavour-wise I don't know or whether it has any other issues, like with nutrients or maybe pH sensitivity etc...
Also I'd suggest a must with a gravity commensurate with 12 to 13 % ABV if there's no "non-beer" type info. As there's little point mixing a batch that might get stressed from osmotic shock or other stressing pressures.....
That's about all I can think of at the moment......