YAOSHIN SHUZO

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.

The Gangi Way

Gangi’s lineup consists only of junmaishu, pure rice sake to which neither distilled alcohol nor sugar is added. Adding distilled alcohol is a common traditional method in making sake, however we feel no need for it in our own products. We want to bring out the potential of the rice alone, much as a woodcarver creates a sculpture from a single piece of wood. Filtering sake through activated carbon is also a common technique that we avoid, as well. We have taken upon ourselves the burden of making a fully complete sake that requires no secondary processing after pressing. We approach the art of sake brewing simply, without the need to add or remove anything.