TYKU White Junmai 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 White is the Premium junmai in the white bottle, brewed with no added distilled alcohol from rice polished to 70 percent and bottled at 15.5% ABV in a 720ml bottle; it took a Platinum Medal at the 2010 World Wine Competition. The brand describes it as crisp and refreshing with subtle pear notes, the everyday pour of the lineup and the easiest introduction to dry sake for anyone coming from white wine. Serve it chilled, at room temperature or gently warmed with sushi, ramen, dumplings, grilled chicken or a weeknight stir-fry.
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