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TY KU Sake Portfolio – Proudly Announces That Their Entire Sake Portfolio is All Natural & Gluten-Free

December 18, 2012 By: Nightclub & Bar


As awareness and popularity of gluten-free living rises, TY KU Premium Sake & Spirits proudly announces that their entire sake portfolio is 100% naturally gluten-free.  The TY KU Sake portfolio has been tested in the labs of the Brewing and Distilling Analytical Services (BDAS) and was found to be gluten-free, as well as sulfite free. “TY KU is proud to bring best in class  with authentic Japanese sake to the U.S. and we are thrilled to offer premium, health conscious drinking options to the many consumers who may have sensitivity to gluten or sulfites,” says Tara Fougner, Director of Marketing at TY KU Sake & Spirits.  

Gluten is a protein composite found in grains such as wheat, rye and barley, but it is also increasingly used as an additive or stabilizing agent in many unexpected foods and beverages from ketchup to imitation meats.  In the past five decades, the number of people diagnosed with of celiac disease, gluten allergies and gluten sensitivity in the U.S. has increased nearly five times and it has been estimated that nearly one-third of the current population has some type of sensitivity to gluten. With so many Americans being forced to modify their diets, nutritionist Dr. Sheri L. Emma, M.D. advises, “Since most alcohol is derived from wheat, barley, or rye, sippers with a gluten allergy and/or on a restive diet can enjoy one of TY KU’s gluten-free premium sakes, which are made from 4 pure ingredients: water, rice, koji and yeast."

TY KU Sake has experienced over 100% sales growth year of year in 2012, with solid growth in health conscious accounts such as Whole Foods.  Sake is has often been referred to as one of the purest alcoholic beverages on the planet, as it is only made from four all-natural ingredients – rice, water, yeast and koji.  In addition to being gluten-free, premium sake, like TY KU, is naturally low calorie (approximately 45 calories per 1.5 oz serving), sulfite free and tannin free.  Many consumers have sensitivities to sulfites and tannins—commonly found in wine, which can cause side-effects such as headaches, itchiness, redness and drowsiness.  Advocate for gluten-free living, chef Ming Tsai who is a James Beard Award winning chef, author and FAAN/FARE Ambassador Who Cares, says “I am a huge fan of TY KU Sake and use it extensively in my restaurant.  It's pure, delicious and, as an added benefit, both gluten and sulfite free - a great option for my allergy conscious guests.”

An August 2012 consumer survey by Packaged Facts showed that the gluten-free food and beverage industry has continued to grow faster than anticipated with an annual growth rate of 28% over 2008-2012, surpassing the $4 billion dollar business mark this year.  The wide-spread conviction that gluten-free products are healthier has been touted by notable public figures such as best-selling author of “Wheat Belly,” Dr. William Davis and star of BRAVO’s “Millionaire Matchmaker,” Patti Stanger who attributes a gluten-free lifestyle to helping her maintain her recent 35-lb weight loss.  Patti Stanger lives a gluten-free lifestyle and recently became an investor and partner in the TY KU Sake & Spirits brand due to her belief that there was a lack of premium cocktail options available to the modern health-conscious drinker.  Stanger’s nutritionist, Dr. Sheri L. Emma, M.D. has helped Patti maintain her weight loss by eliminating gluten from her regular diet, while TY KU Sake allows Patti to stay under 100 calories per cocktail when she indulges in her two drink maximum rule.

Dr. Sheri L. Emma, M.D. – Benefits To Living A Gluten-Free Lifestyle:

  • Even if you don’t have sensitivities to gluten, it is reported that most people “feel” better overall, with more energy and stamina when they adopt a gluten-free lifestyle.
  • It has been estimated that up to a third of adults are gluten-sensitive which is why wheat products are best avoided during a diet.
  • Even if you don’t have sensitivities to gluten, it is reported that most people “feel” better overall, with more energy and stamina when they adopt a gluten-free lifestyle.
  • Excess calories in the American Diet are most easily cut by eliminating gluten from the diet and ALL of my prescribed diets are gluten-free because when someone eats grains, they pack in a lot of calories in a small volume, which is a recipe for weight gain.  Secondly, gluten causes inflammation and water retention, i.e. “bloating” which not only makes someone heavier on the scale, and gives them a “puffy” appearance, but also can cause a host of symptoms such as Irritable Bowel Disease, indigestion, constipation, high blood pressure, diabetes, and chronic sinus issues to name a few.

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