Gangi Mizunowa 雁木 みずのわ 純米吟釀 Junmai Ginjo 50% Seimai Buai
Rice - Yamadanishiki 山田锦 🌾
Prefecture - Yamaguchi 山口県
Brewery - Yaoshin Shuzo 八百新酒造
Alcohol - 15%
Color - Light Yellow
Aroma - Steam 🍚, Grapefruit, Light Soy Sauce
Taste - Medium
Umami - Medium
First impression - Lively
Body - Medium
Sweetness - Medium Dry
Tail/length - Medium
🍏 🍏 🍏 🍚 🍚 🍚 🍊🍊🍊
Overall - Back to Senryo 千两 after my first visit 2 weeks ago. Chose a bottle of Gangi Junmai Ginjo to pair with dinner. Gangi only produced Junmai style sakes that are only made with rice, rice koji and water. They have a strong belief that brewer’s alcohol or any other orthodox sake making methods should not be used. Additionally, Gangi have developed a way to produce high quality sake without the need for charcoal filtration which is a part of sake brewing process by many current breweries.
With medium body and umami, this sake has a slight grapefruit like bitter aftertaste which is made more evident with its medium tail length. With a medium umami, food pairing is recommended with medium to strong flavor dishes. This sake goes really well with the Fugu Mirin Boshi and deep fried 🐙 . Both are really flavorful and the sake just enhances the taste of the food. The hotate butter yaki is also a gem with the sake as the sake brings out the sweetness of the scallops. Recommended to drink chilled to savor the clean and smooth texture of the sake.
Overall, this a good sake. 😀
Rice - Yamadanishiki 山田锦 🌾
Prefecture - Yamaguchi 山口県
Brewery - Yaoshin Shuzo 八百新酒造
Alcohol - 15%
Color - Light Yellow
Aroma - Steam 🍚, Grapefruit, Light Soy Sauce
Taste - Medium
Umami - Medium
First impression - Lively
Body - Medium
Sweetness - Medium Dry
Tail/length - Medium
🍏 🍏 🍏 🍚 🍚 🍚 🍊🍊🍊
Overall - Back to Senryo 千两 after my first visit 2 weeks ago. Chose a bottle of Gangi Junmai Ginjo to pair with dinner. Gangi only produced Junmai style sakes that are only made with rice, rice koji and water. They have a strong belief that brewer’s alcohol or any other orthodox sake making methods should not be used. Additionally, Gangi have developed a way to produce high quality sake without the need for charcoal filtration which is a part of sake brewing process by many current breweries.
With medium body and umami, this sake has a slight grapefruit like bitter aftertaste which is made more evident with its medium tail length. With a medium umami, food pairing is recommended with medium to strong flavor dishes. This sake goes really well with the Fugu Mirin Boshi and deep fried 🐙 . Both are really flavorful and the sake just enhances the taste of the food. The hotate butter yaki is also a gem with the sake as the sake brings out the sweetness of the scallops. Recommended to drink chilled to savor the clean and smooth texture of the sake.
Overall, this a good sake. 😀
Mitsui San (See all posts here)
An amateur sake lover who loves anything 🇯🇵 and started exploring 🍶 drinking 5 years ago. A Kikisakeshi #唎酒師 by SSI & Certified Sake Sommelier by SSA.
IG: @mitsui.sakenoob
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