JY254 - Ginjo

Isolated from a very popular non-foaming yeast with fruity and bubble gum notes. Known for strong and slow fermentations and used for ginjo type sake with fruity and floral aroma.

Styles

Sake

Ginjo

Origin

Japan

Temperature Range

62-68°F (16-20°C)

Flocculation

Low

Attenuation:

72-78%

Alcohol Tolerance

16%%