- YAOSHIN SHUZO
- IMATSUMACHI IWAKUNI
- GANGI JUNMAI NAMA GENSHU NOICHI｜雁木 純米無濾過生原酒 ノ壱
Sake for Basic Plan Member
You will be surprised at one and only natural flavor. The aroma is soft and subtle sweet influenced by rice. Once you hold it in your mouth, aroma turns gradually milder and richer.
Following with the aroma, you will feel the thick and sophisticated umami flavor on your tongue.
After taste does not last long, it is fading out very comfortably quick.
The cleanness of after taste probably comes from the super soft and transparent ground water they use.
More over, the production process for this sake is unique. Usually breweries use one single barrel to produce Shubo. To make fermentation smoothly, they gradually increase the volume of rice, Koji, water and yeast.
However, the barrel is too big for the initial phase of this process, so that we use a small barrel for the initial Shubo production process. This tiny difference gives very sophisticated umami for sake.
Please drink it slowly and appreciate this 3 waves of taste.
COMMITMENT TO QUALITY
Gangi has been using Yamadanishiki brewery rice for long time. It's no exaggeration to say that Yamadanishiki formed Gangi original style. Our motto is "Don't put any additional ingredients and too much hands of human", so that the quality of rice is very important factor.
In 1955, we suddenly couldn't use the beautiful water of Nishiki River flowing beside the brewery. Salt water mixed into freshwater and the water quality had been degraded. This was caused from the dam built in the upstream of Nishiki River. To maintain our brewery, we wandered everywhere to find the high-quality water. The water we found was apart from the brewery and very tough work to bring the water to brewery. Recently, we figured out there is a great water source underground of brewery, so that we built the 42m deep well and use the soft and pure spring water for brewing.
Our brewing style is sometimes liken to the carving of Buddha statue by using only a single piece of tree. What we only focus is to bring the potential of rice out. To make this happen, we don't put any additional ingredients and too much hands of human. Human just needs to organize the environment that yeast shows more than 100% performance.
Brewing is like a drama to birth new life. We appreciate for involving ourselves in such a privilege environment to god. What we need to do is to transform our gratitude to the delicious sake and repay to the people support us and the natural resources.