Why not both with Yulli's Sake?

Why not both with Yulli's Sake?

The world of sake, and love of sake is slowly developing in Australia, however the methodology to creating sake and the different flavours and texture is still an enigma to the Australian liquor market. The crew at Yulli’s Brew have decided to jump aboard the Sake industry and develop a sake brewery themselves, thus making themselves the very first Sake makers in the Inner City of Sydney.

Yulli’s Brew started their journey in 2014 by creating, designing and producing beer that could both stand alone in your everyday pub, but also accompany food in fine dining experiences. The versatility of their products enabled them to establish a reputable name and continue developing in the liquor industry. James Harvey and Karl Cooney formed Yulli’s Brews after many years of working at the craft beer venue 'Yulli’s Restaurant' in Surry Hills, Sydney.

Yulli’s Brew branched out and collaborated with their lovely Kombucha maker, Chiho, and decided to produce two different styles of sake.

Brewed in small quantities, the Thylacine Seishu is their take on a traditional Japanese pure rice Sake (Junmai). The ingredients utilized to create their sake includes rice, carefully selected koji (mold), yeast and water. The result of their carefully selected ingredients? Yulli’s Brew had created a clean, delicate sake that perfectly compliments a large variety of cuisine. 

The second sake is the Diprotodon Nigorizake. This cloudy Sake combines old and new brewing techniques to deliver a truly unique Sake drinking experience.

Cloudy sake, in traditional Japanese time, was known as “farmers” sake due to the filtration requiring more time and money than affordable.

Yulli’s Brew brought modern knowledge of brewing to the market, which was developed through years of brewing, and by adding brewer’s yeast and Australian medium grain rice they were able to create delicious, modern sake.

Both sakes are unpasteurised and unfiltered, so please keep refrigerated and consume as early as possible.

With the mind set of enjoying the beverage by itself and/or within a fine dining experience, Yulli’s produced a sake that is enjoyable, palatable and something people can relish with or without their friends.

Thylacine Seishu:         https://oakbarrel.com.au/yullis-thylacine-seishu-clear-junmai-nama-sake/

Diprotodon Nigorizake: https://oakbarrel.com.au/yullis-diprotodon-doburoki-nigorizake/