Winemaker Notes
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.
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.
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.