THE 'GRAND CRU' OF SAKE

Like French wines, sake is classified according to quality criteria. For sake, grade is determined by how much the outside of the rice grain is polished away. Polishing removes undesirable fats. The higher the percentage of rice is polished away, the higher the quality of the sake. TY KU produces only premium sake, representing the top tier of all sake in the world.

The rice for TY KU Sake Black, a Junmai Ginjo sake, is polished so that only 55% of the grain remains. The vast majority of sake sold in the world is of a much lower grade, frequently polished at less than 30%. This low grade sake is classified as Futsu.





ORIGINS & TERROIR

Sake is believed to have originated in Japan around 700 AD. Most of the breweries that grew and survived during the mid 1800s were set up by landowners who grew rice crops, and would ship left over rice to their breweries. Today there are about 1,200 breweries, nearly all of which are family-owned. TY KU Sake Silver, TY KU Sake Black, TY KU Coconut Sake, and TY KU Cucumber Sake are all brewed in Nara, Japan, the historical heartland of Japanese culture and the birthplace of Sake. Nara is to sake what regions like Sonoma or Napa are to wine. The sake from Nara tend to be the most pure & authentic in the world.




INGREDIENTS

Premium Sake is brewed using only 4 simple all-natural ingredients. Together, they produce the world's purest alcoholic beverage that is completely Gluten-free and contains no Sulfites, Tannins, or additives & preservatives.

  • RICE
    Specialty grade sake rice is used to produce the best flavor.

  • WATER
    Naturally sourced, iron-free water creates the cleanest sake.

  • YEAST
    Sake fragrance and aroma can be attributed to the yeast strain.

  • KOJI
    Koji rounds out the body of flavor of premium sake.


BREWING PROCESS

Although Sake Brewing technology grew by leaps and bounds during the 20th century, Sake is still largely produced using the same traditional process. Premium Sake is made using the finest Sake Rice & Yeast Strains.


  • WASHING
    Powder left from polishing is washed away and the rice is soaked to be steamed.

  • STEAMING
    Steam is brought up from the bottom of a steaming vat, not boiled like table rice.

  • KOJI MAKING
    Koji mold is sprinkled on steamed rice & yeast is added for the fermentation.

  • PRESSING
    Liquid from the fermentation is pressed from the solid rice, yeast and koji mixtures.

  • FILTRATION
    After the solid mixtures settle from pressing, a final filtration is done to extract the sake.

  • PASTEURIZATION
    Sake is then passed through a pipe with hot water to kill bacteria and deactivate enzymes.

  • AGING
    Sake sits in maturing barrels for about 3 weeks to round out the flavor profile.

  • BOTTLING
    The finished Sake is then bottled for your enjoyment. Kanpai!


SERVING SAKE

Contrary to popular belief, Premium Sake (such as TY KU Sake) should be served chilled, like a white wine. For best taste, refrigerate after opening and enjoy soon thereafter. Although Sake is typically enjoyed with sushi, it actually pairs well with a wide variety of cuisine such as steak, roasted chicken and grilled vegetables.

TY KU Sake is best served with friends & loved ones. Never pour your own glass. It is Japanese tradition to always pour sake for each other as a sign of friendship and respect. This interaction of sharing is believed to create luck and good fortune. Kanpai ("Cheers").



SAKE TERMS


  • JUNMAI
    Means "pure" sake with no distilled alcohol added.

  • UMAMI
    The 5th tasting sense, relates to the viscosity of sake.

  • KANPAI
    The direct Japanese translation for the word "Cheers."

  • SMV
    The Sake Meter Value, indicates the dryness or sweetness of sake. Higher is drier.

  • NIGORI
    Known as "Cloudy Sake" with a sweet flavor and milky texture.

  • SEIMABUAI
    Indicates the percent of the rice grain remaining after polishing away the outer hull.

  • TOJI
    The Sake Brewmaster. A highly respected job in Japanese society.

  • MOROMI
    The main fermenting mash consisting of yeast starter, koji, steamed rice and water.