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