Featured

Featured products

Styles

Shop by style

Tastes

Shop by taste profile

Taste metrics

Prices

Shop by price

Categories

Shop by category

Subcategories

Shop by subcategory

Breweries

Shop by brewery

Brands

Shop by brand

Regions

Shop by region

Prefectures

Shop by prefecture

Temperature

Shop by temperature

Rice

Shop by rice variety

Gift

For your loved ones

Merchandise

Merchandise

Gangi “Yunagi”
Gangi “Yunagi” front label
Gangi “Yunagi” Thumbnail
Gangi “Yunagi” front label Thumbnail

Gangi “Yunagi”

Yamaguchi prefecture

$55.00 
$52.25 member price
- +
Sign in to save for later
$55.00
Email me when available
Sign in to save for later

Perfect for a chill evening

“Yunagi” uses a rare yeast, Yamaguchi 9H, to produce a sake that evokes the feeling of relaxing by the Seto Inland Sea on a calm evening. With a bouquet like blooming jasmine flowers and an equally beautiful silken texture, “Yunagi” is sweet and light with some tannin and minerality that fades into light spice. They are proud to be the most serviced sake for All Nippon Airways’ first class fliers!

Characteristics

Brand Gangi
Brewery Yaoshin Brewing Company
Category Junmai Daiginjo
Subcategory Namachozo
Taste Profile Rich & Dry
Rice variety Yamadanishiki
Yeast variety Yamaguchi (9H)
Alcohol 16.0%
RPR ? 45%
SMV ? +4.0
Acidity ? 1.8
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Gangi “Yunagi” is cold (40-60°F) or room temp (70°F).
  • Recommended
  • Not Recommended

Region

Gangi “Yunagi” - Yamaguchi prefecture

Gangi is made in Yamaguchi prefecture in the Chugoku region.

Taste Metrics

Tasting Notes

  • Pear

    Pear

  • Peach

    Peach

  • Lychee

    Lychee

Recommended Pairing

  • Sushi/Sashimi

    Sushi/Sashimi

  • Seafood

    Seafood

Yaoshin Brewing Company

The first generation founder remodeled their rice granary to a sake brewery in 1877 when they were also in the business of soy sauce, oil and ice. The brand name “Gangi” shares its name with the stepped pier where they received raw rice from upstream, and the Nishiki River is a large part of the brewery’s identity. Now in the fifth generation, they focus on quality junmai, and their sake is available in numerous countries overseas. They liken their brewing to carving a statue out of a single piece of wood because they aim to bring out the maximum potential of rice.

Learn more

Customer reviews