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.

  • 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.


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.

Junmai Daiginjo:
Ultra Premium
Rice polished away over 50%

Junmai Ginjo:
Super Premium
Rice polished away over 40%

Rice polished away over 30%

Low Grade
Rice polished away under 30%


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 & Soaking
    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 then 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!


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").


  • 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.


  • Sake-tini
    TY KU Sake, Vodka or TY KU Soju, Sliced Cucumber

  • Sake Bomb
    TY KU Sake, Your Favorite Beer, Drop Sake into Beer

  • Ginger Crush
    TY KU Sake, Ginger Ale, Muddled Fresh Ginger

  • Sake Sangria
    TY KU Sake, Splash of Agave Nectar, Fresh Seasonal Fruits

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