TY KU Junmai Daiginjo Sake (720ML)

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    TY KU Junmai Daiginjo Sake (720ML) Front Label
    TY KU Junmai Daiginjo Sake (720ML) Front Label

    Product Details


    Varietal

    Region

    Producer

    Size
    720ML

    ABV
    15.5%

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    Somm Note

    Winemaker Notes

    Exceptionally refined and smooth, uniting floral notes with hints of banana and vanilla. Enjoy this ultra premium sake slightly chilled. TYKU Junmai Daiginjo Sake utilizes Yamada Nishiki – the best sake rice in the world – and is polished so only 40% of the grain remains. Handcrafted in small batches using natural spring water from the Toyama Mountains, a blend of famed #9 and Yamagata yeast strains and koji made by hand in a traditional cedar-lined room.
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    TY KU

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    TY KU, Japan
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    TY KU Sake Black, Silver and Coconut Nigori are brewed in the historical sake heartland of Nara, Japan in the famed Umenoyado brewery. The brewers here are proud artisans of traditional sake making. TY KU selected this brewery after visiting countless others in Japan and around the world. This brewery’s commitment to the time intensive, meticulous craftsmanship required for premium sake is what ultimately impressed TY KU. Likewise, the brewery is proud to be central to TY KU’s mission to make premium Japanese sake accessible and adored by a broader range of consumers. The Nara brewery is truly focused on the highest grades of sake. To that end, the sake made here is crafted from rice polished an average of 53%, resulting in premium sake, as opposed to the Japanese national average of 69%, which results in lower grade sake. But despite this highly refined rice, these brewers do not shy away from robust flavor. In their own words, “We strive to make a sake rich with flavor, a sake to leave a profound impression."
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    Saké with the highest milling requirement at 50%, so that 50% of each grain of rice remains unmilled, is called Junmai Daiginjo. It is, just like Junmai and Junmai Ginjo, made up solely of water, koji mold, yeast and rice with no addition of alcohol. Since the categories of saké are determined by milling requirement (not rice variety), this is one of the most premium categories, along with Daiginjo. Pair Jumai Daiginjo with lighter fare such as sashimi or steamed fish.

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    The introduction of the waterwheel in the 17th century, which eliminated the need for the manual polishing of rice grains, allowed Japan to begin producing saké at an industrial level for its greater population. Today Japan remains at the cutting edge of technology in its brewing practices. However, the traditional methods of handcrafted, artisanal saké remain alive in smaller and often family-owned breweries. Many of these showcase local ingredients and focus on microclimates to make what is known as ‘jizake,’ or regional saké.

    FED740040_0 Item# 251179

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