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.

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.