SAKE OF SEPTEMBER
Yaoshin Brewery’s brand name “Gangi” refers to the stepped piers that line the nearby river. They brew sake in an honest, straightforward manner, and try to perform as little post-processing as possible by forgoing widely practiced steps like roka (carbon filtration). All of their sake is Junmai as well – meaning that they do not fortify their sake with brewer’s alcohol despite this being a traditional sake brewing technique. Just as an artist carves away layers of wood to reveal the beautiful wooden sculpture inside, so does Yaoshin wish to carve rice to reveal the delicious sake hidden inside.
Gangi “Sekirei” Junmai Daiginjo
This sake is smooth and graceful, like the sekirei (Japanese wagtails) that swoop and glide over the Nishikigawa river that flows next to the brewery. Has an elegant, satisfying aroma and a beautiful, long finish.
Gangi “Yuunagi” Junmai Daiginjo
Brewed to match the calm twilight hours on the Nishikigawa river that flows from the brewery to the Seto Inland Sea in the evenings, this sake has a refined aroma and a gentle flavor.
Gangi “Mizunowa ” Junmai Ginjo
This light and soft sake is pleasant and easy to drink. Mizunowa refers to the rippling waves that form when fish leap from the river surface.
The brewery works closely with contracted local ume farmers, and they source both local rice like Kyoto Iwai, and specialty rice varietals from their respective prefectures, in order to guarantee the best ingredients possible.
Joyo Tokubetsu Junmai 60
Characteristic of sake made with 100% Kyoto Iwai rice such as this special bottle, this sake is sharp and elegant with rich umami and a fresh, vibrant flavor.
Joyo Junmai Ginjo 55
Brewed in small batches using the renowned Hyogo Prefecture rice farmer Maekawa Naoki’s contract-grown Yamada Nishiki sake rice, this sake is bottled undiluted and unfiltered, and skips the first pasteurization. gorgeous (but not overpowering) aroma and a fruity flavor profile that finishes dry.