Sake #12A - JY255

Sake #12A is also known as Urakasumi yeast, or the First Generation Miyagi yeast.

It was isolated in 1965 at Urakasumi Shuzojo in Miyagi Prefecture.

It is particullarly suiterd to brewing ginjo sake, producing very high aromatics with a strong tolerance of low temperatures.

Jasper Yeast Packets are suitable for up to a 10 gallon batch with a single pitch with a starting gravity of >1.055. They contain at least 200 Billion yeast cells.

Styles: Sake
Origin: Japan
Temperature Range: 55-75°F (12-23°C)
Attenuation: 75-85%
Alcohol Tolerance: 15%
Flocculation: Low

Jasper Yeast Labs carries a small selection of Japanese Sake yeatss, foaming and non-foaming for classic and contemporary sake.