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SAKE HISTORY

While the origin of true sake is unclear, it is believed to have originated around 700 AD. Most of the breweries that grew and survived during the mid 1800's were set up by landowners who grew rice crops, and would ship left over rice to their breweries. The most successful of these family breweries still operate today. During the 20th century, sake-brewing technology grew by leaps and bounds. Yeast strains specifically selected for their brewing properties were isolated and enamel-coated steel tanks arrived cleaner and longer lasting.

Sake has since branched out far beyond the borders of Japan and the quality of sake continues to increase. In the not so distant past, sake in the U.S was served hot at sushi bars and ranged in flavor from mildly pleasing to barely drinkable. That mass produced industrial-quality brew (Futsu) was what many Americans associated sake with, since the high quality handmade sake from Japan was much harder to find here… until now.

SERVING/ENJOYING 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. You can also make enticing cocktails with sake. Visit our Sake Cocktails page for recipes. When enjoying sake with friends, never pour your own glass. Pour for each other as a sign of friendship & respect. And don't forget to say "kanpai" before drinking.

SAKE CLASSIFICATION

Grade is determined by how much of the rice grain is milled or polished away. In Japan the measure of this rice polish ratio is called Seimaibuai. Polishing removes undesirable protein and fats so that only the starch center of the rice grain remains. The less rice grain that remains after polishing, the higher the quality of the sake.

JUNMAI DAIGINJO - Rice Polish Ratio less than or equal to 50%
TY KU Sake White is 40%, representing the top 3% of all sake.
JUNMAI GINJO - Rice Polish Ratio less than or equal to 60%
TY KU Sake Black is 55%, representing the top 6% of all sake.
JUNMAI - Rice Polish Ratio less than or equal to 70%
TY KU Sake Silver is 70%, representing the top 15% of all sake.
FUTSU - Rice Polish Ratio greater than 70%
Because of added alcohol, this is not "pure" sake. Futsu is typically low grade and served hot to mask its harsh taste.

HOW PREMIUM SAKE IS MADE

First the rice is polished to remove the undesirable fat & proteins from the exterior of the rice grains, leaving behind a starch core. Newly polished rice is allowed to rest until it has absorbed enough moisture from the air so that it will not crack when immersed in water. The rice is then washed clean of the rice powder produced during polishing and then steeped in water. After soaking, the rice is steamed and cooled and then koji is added before undergoing the process of multiple fermentation. After fermentation, sake is extracted from the solid mixtures through a filtration process and is pasteurized one or two times.

RICE - This is not ordinary table rice. Specialty grade sake rice that only grows in select parts of Japan is used to produce the best flavor.
WATER - The quality of the water can affect the quality of the sake. Naturally souced, iron-free water creates the cleanest sake.
YEAST - Sake fragrance and aroma can be attributed to the yeast strain. Certain strains work better with particular types of sake rice.
KOJI - Said to be the heart of the sake brewing process. Koji rounds out the body and flavor of premium sake.

SAKE TERMS

JUNMAI - Means "pure" sake with no distilled alcohol added.
KANPAI - The direct Japanese translation for the word "Cheers." Can be used when sake bombing and toasting.
NIGORI - Known as "Cloudy Sake," the secret to Nigori sake's sweet flavor and milky texture is the small amount of rice purposefully unfiltered to leave behind a rich, creamy taste.
TOJI - The sake brewmaster. A highly respected job in Japanese society, often being regarded like musicians.

UMAMI - The 5th tasting sense, relates to the viscosity of sake.
SMV - The Sake Meter Value, indicates the dryness or sweetness of sake. Higher is dryer.
SEIMAIBUAI - Known as Rice Milling/Polishing Percentage. Indicates the precent of the rice grain remaining after milling away the outer hull prior to brewing.
MOROMI - The main fermenting mash consisting of yeast starter, koji, steamed rice and water.