Spirits Explained
Crafted with Nature: Exploring TYKU Sake
Miranda Hodge, ReserveBar Staff Writer
In the foothills of the Katsuragi and Nijo Mountains lies the Nara Basin in Japan. The luscious green landscape provides the perfect terrain for brewing one of the most beloved beverages in the world: sake. Once the capital city for the Japanese Empire, the city of Nara is considered the birthplace of sake. Here, generations of the Yoshida family continue the heritage of crafting sake, combining the beautiful traditions held for centuries with the technology needed to share their sake with the world.
The Inception of TYKU Sake
Sake has deep spiritual ties in Japan. In the early history of sake, many people believed that sake was created and empowered by the divine, not by man. As such, sake was only crafted in holy places, like shrines or temples. In the centuries since, sake has evolved to production in breweries, like TYKU’s famed Umenoyado Brewery. Umenoyado itself is a celebrated brewery that is a ten-time winner of the most prestigious sake competition in Japan, Zenkoku Shinshu Kanpyokai.
Although commonly mistaken as wine, sake is a unique brewing process made by fermenting rice with koji, a fungus that converts the starches found in rice to sugar. TYKU Sake is made from only four natural ingredients – premium non-GMO rice, pure soft water, yeast, and handmade koji.
The process of crafting TYKU sake begins with polishing the rice. Polishing smooths away the impurities — the more the grain is polished, the more refined and smooth the sake becomes. Polishing also classifies the different types of sakes: Futsu has more than 70% of the grain remaining; Junmai has less than 70% remaining; Junmai Ginjo has 60% remaining; and Junmai Daiginjo has 50% or less remaining, which classifies it as Ultra Premium. TYKU only starts at the Premium Junmai level, skipping the Futsu category in favor of only smooth sakes savored at cooler temperatures.
Crafting with Nature
After polishing, the rice is washed and steamed in preparation for the sprinkling of koji mold. Water sourced from Mount Katsuragi is kept at its natural low mineral content, allowing the umami flavors to shine in the final TYKU sake. Empowering each ingredient to preserve its natural state enables each sake to tell its story. “The ingredients are alive,” says Tsuyoshi Masunaga, Toji (Head Brewmaster), “and the whole brewing process is nature itself. Sake and nature have a relationship that cannot be separated.”
The koji is sprinkled by hand once the rice is ready for fermentation in a beautiful cedar-lined room. This traditional method entrusts the brewers to keep a watchful eye on the process. “We listen to the unhearable voice of sake to see its conditions and make adjustments,” says Masunaga. By taking the time to carefully craft the sake at this stage, brewers are better able to make adjustments as needed instead of relying on machinery to make large batches.
Once the sake is ready, the liquid is slowly pressed out of the yeast, koji, and rice solids. Then, the sake is filtered and pasteurized to ensure a silky smooth mouthfeel in the final product. TYKU takes the extra step to age the sake for around three weeks to round out the flavor profiles. Each of these measures is exercised with precision and care by the Umenoyado brewers, allowing them to craft a sake that honors each of the four ingredients.
A New Era of Bartending
Sake is no longer limited to sipping while enjoying a meal like sushi. Mixologists are crafting new cocktails that utilize the unique and aromatic flavors found in sakes like TYKU. Sake opens up a new world of creative cocktails that are low in calories, less acidic, and gluten-free.
Sake is easy to experiment with in place of white wine or light liquors in cocktail recipes. For example, you can try a spin on the classics, like the Sake Martini or Cucumber Mule. If you’re wishing to be transported to the beach, you may want to give the Cocolada a try. And brunch will never be the same once you’ve tried the Blood Orange Screwdriver.
Sake Martini - Add 1.5 ounces of TYKU Junmai Sake, .75 ounces of Aviation Gin, and .25 teaspoon of Maraschino to a shaker filled with ice. Shake until well chilled and strain into a martini glass.
Cucumber Mule - Add 1.5 ounces of TYKU Cucumber Sake and a squeeze of lime to a cocktail shaker filled with ice. Shake vigorously until chilled and strain into a lowball glass filled with ice. Top with ginger beer and garnish with lime wedge and mint.
Cocolada - Add 1.5 ounces of TYKU Coconut Sake, 1.5 ounces of fresh pineapple juice, and a squeeze of lime to a cocktail shaker filled with ice. Shake and strain into a lowball or Tiki glass. Top with ice and garnish with an orange slice.
Blood Orange Screwdriver - Add 1.5 ounces TYKU Coconut Sake, 1.25 ounces orange juice, and .25 ounce blood orange puree to a cocktail shaker filled with ice. Shake vigorously and double strain into a lowball glass. Top with ice and garnish with a blood orange slice.
If you choose to drink sake straight, you can pair it with a variety of cuisine, like grilled veggies, roasted chicken, seafood, and even steak. TYKU Sake is best served chilled and enjoyed with friends and loved ones. It's a Japanese tradition to pour sake for others first as a sign of friendship and respect. This interaction of sharing is believed to create luck and good fortune. Kanpai (cheers)!
