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%