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JY257 - Daiginjo
This yeast is suited for lower temperature fermentations, resulting in a fruity aroma. Good for ginjo and daiginjo.
Styles
Sake
Daiginjo
Origin
Japan
Temperature Range
60-75°F (15-23°C)
Flocculation
Very low (Dusty)
Attenuation:
75-85%
Alcohol Tolerance
15%