Winemaker Notes
Rich and silky texture with hints of peach and vanilla notes. Enjoy this super premium sake chilled like a fine white wine. TYKU Junmai Ginjo Sake is crafted from a special blend of Yamada Nishiki and Akebono sake rice that is polished so only 55% of the grain remains, a process which removes impurities and refines taste.
TYKU is a premium Japanese sake brand that brings centuries of tradition into a modern, easy-to-enjoy experience. Brewed with all the care and dedication due Japan’s national beverage, TYKU is made with just four natural ingredients—non-GMO rice, pure water, yeast, and koji—resulting in a smooth, clean taste.
The clean alternative to wine with 12 to 15% alcohol by volume, TYKU is gluten-free, sulfite-free, tannin-free, and has five times less acidity than wine. It’s a better-for-you option that’s light, balanced, and perfect for any occasion.
TYKU offers a range of styles, from crisp and refreshing to rich and complex, making it approachable for both new and seasoned sake drinkers. It’s more than a drink—it’s a modern way to sip, share, and enjoy.
A notch above Junmai in its milling requirement, by definition Junmai Ginjo requires milling of 40% of the rice grain so that 60% of each grain remains. The categories of saké are established not by rice variety, but by the polishing or milling percentages. Junmai Ginjo is made up solely of water, koji mold, yeast and rice and is brewed without any additon of alcohol. This style goes well with fresh, lightly seasoned dishes such as sashimi, carpaccio or seared oysters.
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.