Yeast
Daiginjo — Jasper Yeast
Jasper Yeast
Spec sheet The maker publishes these figures for this exact product.
- Lab
- Jasper Yeast
- Product code
- JY257
- Form
- liquid
- Type
- ale
- Attenuation
- 75–85 %
- Temperature
- 15–23 °C
- Flocculation
- low
- Alcohol tolerance
- 15 %
- STA1
- not published — treat as unknown
Description
A sake strain suited to cold, slow fermentation, which is where its fruity aroma develops best. It is the natural pick for ginjo and daiginjo work. Very dusty, so it stays in suspension and needs time or filtration to clear.