The Tasting Panel magazine

March 2017

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march 2017  /  the tasting panel  /  47 more slender profile—closer to that of a traditional Japanese tokkuri (sake carafe)—and according to Guillaume Cuvelier, Vice-Chairman of parent company Davos Brands, "We're also going to introduce the name of our brewery. Before, the bottle offered only 'Imported from Japan.' The back label now will specifically say that it's coming from our Umenoyado brewery, in Nara, Japan, which is a fifth-generation- run brewery. We feel this little bit of information is critical in our communi- cations. It brings authenticity, credibility and more value at the end of the day." Aesthetically speaking, adds Cuvelier, "The stones are actually a really exciting design feature. There's never been an alcoholic beverage that has featured these stones on its packaging, and in our case, it really is appropriate, as it tells the story of the ancient Japanese practice of stacking stones, used as a way to relax and clear one's mind. We wanted to bring that sense of balance, of simplicity and alignment to the brand, and it's no coincidence that this is very reminis- cent of what premium sake is—rice, water, koju and yeast. The simplicity of sake, in its very natural, pure, clean expression is on parallel with the Zen practice of stone stacking. It's also in line with our target market, which at this time is very focused on the yoga community and the broader wellness community. The lightness of sake is more closely aligned with what yoga practitioners are looking for, especially compared to beer or white wine." Michele O'Dell, Director of National Accounts and Sake Education at Davos Brands, and also a yoga practitioner and standup paddle boarder, would agree: "Sake is an offering to unwind without undoing your workout. Traditionally, sake was used for gather- ing, to pay attention to one another. The yoga community is a very tight- knit community in which we want to bond afterwards or go have cocktails; and with all the wine out there, TY KU sake is a great alternative to avoid the extra sugar." Its role as a cleaner alternative is clearly not the only reason to drink TY KU. Says O'Dell, "TY KU offers a smoother, more fruit-forward profile, so it tends to bring out a lot of different flavors in foods." The Tasting Panel followed O'Dell to Roy's in Newport Beach, CA to illustrate this very point. Says Terri Horan, VP of Marketing for Roy's, "Roy's cuisine blends European cooking techniques and sauces with bold flavors and ingredients from around the Pacific Rim. Our menu is centered around fresh seafood and sushi, and we enjoy enhancing the culinary experience with great bever- ages. Sake is the perfect complement for seafood. We like to offer our guests an experience beyond the white wine they may have traditionally thought of when enjoying fish. The fresh fish and sauces that we create in our kitchens paired with TY KU sakes enhance the flavor profile of each dish. It is the perfect combination for our menu." Although O'Dell would insist that TY KU's pairing range extends well beyond Asian inspired cuisine, fresh fish is perhaps TY KU's optimal pairing partner, and this is especially true at Roy's. However, considering the balance and purity of TY KU's flavors when consumed on its own, the packaging—although now cleverly enhanced—is, like the first Buddhist stupa, only ornamental. Terri Horan, VP of Marketing for Roy's, and Michele O'Dell, Director of National Accounts and Sake Education at Davos Brands, at Roy's in Newport Beach, CA.

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