Sake #17 - JY256

Sake #17 is a strong fermenting yeast. It produces less ethyl caproate than other sake strains yet it is high in isoamyl acetate.

It creates a balanced acidity.

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: 65-75°F (18-23°C)
Attenuation: 75-90%
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.