Yeast
Ginjo — Jasper Yeast
Jasper Yeast
Spec sheet The maker publishes these figures for this exact product.
- Lab
- Jasper Yeast
- Product code
- JY254
- Form
- liquid
- Type
- ale
- Attenuation
- 72–78 %
- Temperature
- 16–20 °C
- Flocculation
- low
- Alcohol tolerance
- 16 %
- STA1
- not published — treat as unknown
Description
A sake strain isolated from a well-known non-foaming yeast, giving fruity, bubblegum-tinged aromatics. It is known for strong but slow fermentations and is the usual choice for ginjo-style sake with a fruity, floral nose. Very high alcohol tolerance for a Saccharomyces cerevisiae.