TYKU is the leader in Premium Sake. Made from only 4 natural ingredients – premium non-GMO rice, pure soft water, yeast, and handmade koji. The clean alternative to wine with 12-15% alcohol by volume, but Gluten-free, Sulfite-free, Tannin-free, and five times less acidity than wine. Crafted and imported from the famed Umenoyado Brewery right in the heart of Nara, Japan.
Fresh and smooth with subtle pear notes, leaving softness on the palate. TYKU Junmai 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 chilled like a white wine or in cocktails. The Junmai classification represents the top 15% of all sake in the world. Winner of the Platinum Medal at the World Wine Competition and the Gold Medal at the N.Y. World Wine & Spirits Competition.
SMV: +1.9 | Acidity: 1.1 | Amino Acids: 1.1 | Alcohol/Vol: 15% | Calories: 45 | Carbs: 1.8 per 1.5 oz
Incredibly smooth and fresh, slightly sweet with subtle pear notes, leaving softness on the palate. TYKU Red Flower Sake is a Tokubetsu Junmai. Tokubetsu means special in Japanese. Produced with a special blend of sake rices and ultra-purified water for an extra smooth, subtle, superbly drinkable sake.
TYKU Red Flower Sake has a sophisticated subtlety that pairs well with a wide variety of cuisines, such as grilled seafood and meat. Also a perfect, natural pairing for teppanyaki style Japanese cuisine. Enjoy chilled like a white wine or in cocktails.
SMV: +5.4 | Acidity: 1.0 | Amino Acids: 1.1 | Alcohol/Vol: 12% | Calories: 43 | Carbs: 1.8 per 1.5 oz
Rich & silky texture with hints of peach & vanilla notes. Enjoy chilled like a fine white wine. TYKU Junmai Ginjo Sake is crafted from a special blend of Yamada Nishiki & Akebono sake rice that is polished so only 55% of the grain remains, a process which removes impurities and refines taste. The Junmai Ginjo classification represents the top 6% of all sake in the world. Winner of the Gold Medal at the S.F. Int’l Wine Competition and the Gold Medal at the N.Y. World Wine & Spirits Competition.
SMV: +2.0 | Acidity: 1.8 | Amino Acids: 2.5 | Alcohol/Vol: 15% | Calories: 45 | Carbs: 1.8 per 1.5 oz
Silky texture, creamy taste, with a subtle hint of vanilla and the refreshing flavor of coconut. TYKU Coconut Nigori Sake is crafted from Junmai sake and infused with the natural flavor of coconut. Enjoy chilled or in a delicous cocktail. Shake well before pouring. Known as “Cloudy Sake,” the secret to Nigori sake’s luscously sweet flavor is the small amount of rice purposefully left unfiltered to leave behind a rich, creamy taste. Winner of the Gold Medal at the San Diego International Wine Competition.
SMV: +1.7 | Acidity: 1.8 | Amino Acids: 1.0 | Alcohol/Vol: 12% | Calories: 43 | Carbs: 3.5 per 1.5 oz
The world’s first cucumber sake. Delicate, light and refreshing with a smooth finish. TYKU Cucumber Sake is crafted from Junmai sake and infused with natural cucumber flavor, reminiscent of a day at the spa.
Enjoy this premium sake infusion chilled or in a delicious cocktail. Winner of the Double Gold Medal at the S.F. International Wine Competition.
NOW AVAILABLE IN 250ML CAN
SMV: -7.3 | Acidity: 1.0 | Amino Acids: 0.8 | Alcohol/Vol: 12% | Calories: 43 | Carbs: 1.8 per 1.5 oz
TYKU Sake is crafted at the famed Umenoyado Brewery right in the heart of Nara, Japan. The prefecture of Nara is considered “The Birthplace of Sake.” The Umenoyado Brewery is a 10 time winner of the most prestigious sake competition in Japan, Zenkoku Shinshu Kanpyo Kai.
Overseen by the Yoshida Family for over 124 years, spanning 5 generations. Kayo Yoshida currently runs the brewery and is the first female brewery owner in Nara, Japan.
Ideally situated between the revered Katsuragi & Nijo Mountains. Iron-free soft water is used to brew TYKU Sake, sourced from local underground springs from Mt. Katsuragi.
Using the natural heated convection method of fermentation, the main sake mash is enhanced by active koji in a premium cedar-lined Koji room and not by pole machinery.
TYKU Sake is brewed using 4 simple natural ingredients. Together, they produce an alcoholic beverage that is Gluten-free and contains no Sulfites or Tannins.
Specialty grade, non-GMO sake rice is used to produce the best flavor.
Iron-free, pure soft water creates the cleanest sake.
Mold essential to breaking down starches into sugars rounding out the body.
Sake fragrance and aroma can be partially attributed to the yeast strain.
Sake Grades are determined by how much of the rice grain is polished away. The more polished the grain, the more refined and smooth the sake. Only sakes that have over 30% rice polishing can be considered premium.
Although Sake Brewing technology grew by leaps and bounds during the 20th century, Sake is still largely produced using the same traditional process. TYKU Premium Sake is made using the finest Sake Rice & Yeast Strains.
Contrary to popular belief, Premium Sake (such as TYKU Sake) should be served chilled, like a white wine. For best taste, refrigerate after opening and enjoy soon thereafter. Although Sake is typically enjoyed with sushi, it actually pairs well with a wide variety of cuisine such as steak, roasted chicken, seafood and grilled vegetables.
TYKU Sake is best served with friends & loved ones. Never pour your own glass. It is Japanese tradition to always pour sake for each other as a sign of friendship and respect. This interaction of sharing is believed to create luck and good fortune. Kanpai (“Cheers”).
Using TYKU Sake opens up a new world of creative cocktails that are low in calories, less acidic, and gluten-free.