TY KU Junmai Ginjo Sake (720ML)

    3.6 Very Good (20)
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    TY KU Junmai Ginjo Sake (720ML) Front Label
    TY KU Junmai Ginjo Sake (720ML) Front Label

    Product Details


    Varietal

    Region

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    Size
    720ML

    ABV
    15%

    Features
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    Somm Note

    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.
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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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    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.

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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.

    SWS234212_0 Item# 123118

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