JY256 - Sake #17

A strong fermenting yeast. Produces less ethyl caproate than other sake strains, yet is high in isoamyl acetate. Balanced acidity.

Styles

Sake

Sake #17

Origin

Japan

Temperature Range

68-78°F (20-25°C)

Flocculation

Low

Attenuation:

75-90%

Alcohol Tolerance

15%