TYKU Black Junmai Ginjo Super Premium Sake
TYKU was founded in 2004 by Columbia classmates Kirk Spahn and Trenton Ulicny to make sake approachable for American drinkers, with a clean modern bottle and investors from Cee Lo Green to chef Todd English; the sake is brewed in Nara, the birthplace of sake, by Umenoyado Brewery, founded in 1893, from rice, water, yeast and koji alone, with no sulfites, tannins or gluten. TYKU Black is the Super Premium junmai ginjo in the matte-black bottle, brewed with no added distilled alcohol from rice polished to 60 percent of the grain, the ginjo threshold, at a slow, cold fermentation that draws out aroma, and bottled at 15.5% ABV in a 720ml bottle. The brand describes a rich texture with natural sweetness and peach and vanilla on the nose, a step up in depth from the White junmai while staying smooth and easy. Serve it chilled in a wine glass with sushi, teriyaki, grilled fish or a cheese board, or pour it as the sake in a saketini.
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