JY256 - Sake #17
A strong fermenting yeast. Produces less ethyl caproate than other sake strains, yet is high in isoamyl acetate. Balanced acidity.
Origin
Japan
Temperature Range
68-78°F (20-25°C)
Flocculation
LowAttenuation:
75-90%
Alcohol Tolerance
15%
Recommended styles
Sake
