History and Growth of Yaoshin Sake Brewery
Founded during the Meiji era by Shin Saburo along the banks of the Nishiki River, Yaoshin Sake Brewery began its journey focusing exclusively on brewing sake, with "Shinkiku" as its flagship brand. Over the years, the brewery faced numerous challenges, including wartime hardships, rice shortages, and the widespread adoption of the threefold brewing method, which led to a temporary decline in quality. However, thanks to the reforms introduced by successive generations of leadership, particularly the efforts of the fifth-generation owner, Hisashige Kobayashi, the brewery regained its vitality. This resurgence brought forth the establishment of the "Gangi" brand, which has gained nationwide acclaim for its dedication to brewing pure rice sake without using activated carbon filtration.
The Connection Between Iwaishima Island and Sake Brewing
Iwaishima Island, located in the Seto Inland Sea, has a long history of sake brewing expertise passed down through generations. Brewers and skilled workers from this island have been integral to Yaoshin Sake Brewery's success over the years. Despite the challenges posed by a declining population, the brewery continues to uphold the sake-making heritage inherited from Iwaishima, preserving its unique DNA in every bottle.
Yaoshin Sake Brewery’s Brand Philosophy
Gratitude is at the heart of Yaoshin Sake Brewery’s philosophy. The art of sake brewing is considered sacred, relying on the harmonious cooperation of nature, the local community, and microorganisms. The brewery’s mission is to transform this gratitude into exceptional sake, delivering it to customers as an expression of appreciation for all those involved in the process.
Brewing Philosophy of the Gangi Brand
The Gangi brand is exclusively dedicated to junmai sake, refraining from adding brewing alcohol or using activated carbon for filtration. By doing so, it aims to maximize the natural strength of the rice while honoring traditional brewing methods. This approach emphasizes harmony with nature and the preservation of authenticity in every bottle.
The Importance of Touch and Synchrony with Microorganisms
At Yaoshin Sake Brewery, handcraftsmanship plays a vital role in the brewing process. Brewers carefully assess the condition of the rice through touch, ensuring the ideal timing for introducing koji mold. This tactile approach is complemented by precise fermentation management, which involves a close collaboration with microorganisms. By integrating traditional skills with cutting-edge technology, the brewery meticulously controls every stage of fermentation to achieve optimal results.
Precision in the Sandan-Jikomi Process
The brewery adheres to the traditional three-step "sandan-jikomi" brewing method, with particular attention to the hatsu-zoe (first addition) stage. This extra care ensures a delicate balance between saccharification and fermentation, which is essential for creating sake of exceptional quality and flavor.
Taste Profile
Gangi sake is characterized by its vibrant aroma and sweetness upon the first sip, followed by a crisp, dry finish. Despite its dryness, it retains a rounded and approachable profile, making it versatile for pairing with a variety of dishes. By embracing tradition while harmonizing with nature, Yaoshin Sake Brewery crafts sake that enhances the dining experience and resonates with the essence of Japanese craftsmanship.
