About TYKU Junmai Ginjo Sake
Umenoyado is a trailblazing brewery in the heart of Nara, Japanese prefecture considered the birthplace of sake. Umenoyado, established in 1893, is a family owned business, currently run by the fifth generation of the Yoshida family, and the owner and president of the company Kayo Yoshida is the first female brewery owner in Nara. The company is on a mission of creating a new sake culture, and Kayo Yoshida’s philosophy is to make sake rooted in tradition but with an eye toward the future. She is also determined to make sake that is enjoyed not only locally but also across the globe. The brewery is a 10-time winner of the most prestigious sake competition in Japan, Zenkoku Shinshu Kanpyo Kai.
TYKU premium sake is made with only 4 simple natural ingredients: rice, water, koji mold and yeast. Sake is still largely produced using traditional processes. Specialty grade, non-GMO sake rice is first polished, and the sake grade is determined at this point by how much of the rice grain is polished away. The more polished the grain, the more refined and smooth the sake, and sakes made from rice with over 30% of the grain polished are considered premium. The polished rice is washed, soaked and steamed. Umenoyado uses soft, iron-free water from Mt. Katsuragi’s underground springs. Steamed rice is sprinkled with koji mold and yeast is added to start the fermentation. After the fermentation, the liquid is pressed out and filtered, extracting the sake. Sake is then pasteurized and rested in barrels for about 3 weeks to round out the flavor profile.
TYKU Junmai Ginjo is a rich and silky premium sake crafted from a special blend of Yamada Nishiki and Akebono rice. Junmai Ginjo classification means that at least 40% of the rice grain was removed during the polishing, and TYKU Junmai Ginjo is made from rice that is polished until only 55% of the grain remains. This award-winning sake is best enjoyed chilled like a fine white wine.
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