ORIGINS

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.

INGREDIENTS

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.

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  Rice
  Specialty grade sake rice is used to produce the best flavor.
  
  
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  Water
  Naturally sourced, iron-free water creates the cleanest sake.
  
  
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  Yeast
  Sake fragrance and aroma can be attributed to the yeast strain.
  
  
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  Koji
  Koji rounds out the body of flavor of premium sake.
  
  

SAKE CLASSIFICATION

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.

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.

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  Washing & Soaking
  Powder left from polishing is washed away and the rice is soaked to be steamed.
  
  
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  Steaming
  Steam is brought up from the bottom of a steaming vat, not boiled like table rice.
  
  
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  Koji Making
  Koji mold is sprinkled on steamed rice & yeast is added for the fermentation.
  
  
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  Pressing
  Liquid from the fermentation is then pressed from the solid rice, yeast and koji mixtures.
  
  
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  Filtration
  After the solid mixtures settle from pressing, a final filtration is done to extract the sake.
  
  
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  Pasteurization
  Sake is then passed through a pipe with hot water to kill bacteria and deactivate enzymes.
  
  
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  Aging
  Sake sits in maturing barrels for about 3 weeks to round out the flavor profile.
  
  
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  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") and #ShareOn

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.

MIXABILITY

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  Sake-tini
  TY KU Sake, Vodka or TY KU Soju, Sliced Cucumber
  
  
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  Sake Bomb
  TY KU Sake, Your Favorite Beer, Drop Sake into Beer
  
  
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  Ginger Crush
  TY KU Sake, Ginger Ale, Muddled Fresh Ginger
  
  
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  Sake Sangria
  TY KU Sake, Splash of Agave Nectar, Fresh Seasonal Fruits