TYKU Silver Junmai Daiginjo Ultra 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 Silver is the Ultra Premium junmai daiginjo at the top of the range, brewed with no added distilled alcohol from rice polished to 50 percent of the grain, the daiginjo threshold, at a slow, cold fermentation that draws out the aromatics, and bottled at 15% ABV in a 720ml silver bottle; the TYKU junmai daiginjo took a Double Gold Medal at the 2010 San Francisco International Wine Competition. The brand describes floral notes with hints of banana and vanilla, the most elegant and aromatic sake in the lineup. Serve it well chilled in a white wine glass on its own or with sashimi, oysters, scallops or a delicate white fish.
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