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. The most successful of these family breweries still operate today. TY KU Sake Silver, TY KU Sake Black, and TY KU Coconut Sake are all brewed in Nara, Japan, the historical heartland of Japanese culture and the birthplace of Sake.
Sake is brewed using only four 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.
Grade is determined by how much the outside of the rice grain is polished away. Polishing removes undesirable fats so that only the starch center of the grain remains. The more that the rice is polished away, the higher the quality of the sake. TY KU produces only premium sake, representing the top 24% of all sake in the world.
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.
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").