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TY KU Junmai Sake (720ML)

Junmai from Japan
      15% ABV
      All Vintages
      Currently Unavailable $23.99
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      3.9 17 Ratings
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      3.9 17 Ratings
        15% ABV

        Winemaker Notes

        Fresh and smooth with subtle pear notes, leaving softness on the palate. This sake is crafted from specialty Akebono sake rice that is polished so only 70% of the grain remains, a process which removes impurities and refines taste. Enjoy this premium sake chilled like a white wine or in a delicious cocktail.

        Critical Acclaim

        All Vintages
        TY KU
        TY KU, Japan
        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."

        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.

        Sake with the lowest milling requirement at no less than 30% milled, so that 70% of each rice grain remains, is simply called Junmai. It is made of water, koji mold, yeast and rice. The categories of saké are established not by rice variety, but by their polishing or milling percentages. Junmai is also brewed in the absence of added alcohol. Some brewers, in search of other flavors, aromas and textures, will add a small amount of distilled alcohol during the brewing process. But the alcohol in any saké labeled Junmai will come purely from fermentation.

        FED710040_0 Item# 123116