TYKU Red Flower Tokubetsu Junmai Sake Special Edition
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 Red Flower is the Special Edition tokubetsu junmai in the red bottle, brewed with no added distilled alcohol from rice polished to 70 percent and bottled at a softer 14.5% ABV in a 720ml bottle. The brand describes it as smooth, fresh and slightly sweet with subtle pear notes, the gentlest sake in the lineup and the one to reach for with spicy food or as a gift, where the red bottle, the color of good fortune in Japan, does the talking. Serve it chilled with spicy tuna rolls, Korean fried chicken, Thai curry or a fruit dessert, or pour it over ice with a squeeze of yuzu.
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