Ty Ku debuted its sleek new, high-end white sake, as well as the already popular black sake, to an eager, select few at last week’s Sake Sessions in the Koi Lounge. The limited-production junmai daiginjo sake (ultra premium) was crafted by the world’s most decorated sake brewmaster, Yoishio Koizumi, using only Yamada Nishiki, the finest sake rice in the world, from the Hyogo prefecture; waters from the Oirase river; a yeast strain dating back to the Edo period (1603-1867) of Japanese history; and koji made by hand in a traditional cedar-lined koji room. Let the others slug down vodka and Red Bull only to pass out in a confused bodily frenzy later on in the night. I, on the other hand, will very happily be clinging to Ty Ku White as soon as it’s available in Vegas’ high-end nightclubs, which I’m hearing should be any day now. Until then, the next Sake Session will be held this Thursday, March 5, at Osaka, 7-10 p.m.