Gangi 雁木 純米大吟釀 Junmai Daiginjo 発泡生原酒 45% Seimai Buai

Rice - Yamadanishiki 山田锦 🌾
Prefecture - Yamaguchi 山口県
Brewery - Yaoshin Shuzo 八百新酒造
Alcohol - 14%
Color - Cloudy
Aroma - Calpis Soda, White 🍑, Lychee,🍈
Taste - Light
Umami - Light
First impression - Fresh
Body - Light
Sweetness - Medium Sweet
Tail/length - Medium
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Notes - Gangi was born in 2000 which is a young brand in the 🍶 world. However, the brewery has been around since the Meiji period and was into soy sauce production before going into 🍶 production and went through a few transformations before it is known as Yaoshin Shuzo currently. Lately, I have been into sparkling nigori sake and will always try to hunt for it. This is a seasonal winter nama genshu which is only release in around December every year. Although a genshu (not watered down), the alcohol % is quite low. As a Junmai Daiginjo (hard to come across especially for a nigori sparkling), it displays gorgeous aromatic fruity fragrance. Bursting with 🫧 in the mouth and medium acidity, you can feel the sake dancing on the tip of the tongue with every sip. Slight calpis sourness which makes it very refreshing and easy to drink. The sparkling was a result of second fermentation which produces the end result of this sake.

This 🍶 was enjoyed with Chinese hotpot which was an excellent choice as the sparkling and slight sourness taste helps to reset the palate after every sip so that your mouth will not be numbed by the taste of the 🍲 as prolonged boiling of the soup often results into a thicker and stronger flavored soup. Usually when that happens, you won’t be able to really taste the ingredients of the hotpot other then the 🍲. Therefore, this 🍶 works very well as a palate cleanser. Being a December seasonal 🍶, it is also good as a celebratory drink.

Overall, this is an excellent 🍶. 👏 👏 👏