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雁木 MUSUHI

Gangi MUSUHI

雁木 MUSUHI

Gangi — Yaoshin Shuzo, Yamaguchi

Sake of rebirth, MUSUHI

Specifications

Type
Junmai Shu
Rice
Yamada Nishiki
Yeast
Not disclosed
Alcohol
16%

Official website

Flavor profile Jun-shu

Juku-shuJun-shuSo-shuKun-shu
RestrainedAromatic
RichLight

Jun-shu — rich and umami-driven

DrySweet
LightFull

As a junmai made with Yamada Nishiki at a moderate 16% ABV, this sake points to a restrained, rice-led aroma with a sturdy, slightly full body. The description of robust, organically grown rice suggests a jun-type profile with a moderate, dry-leaning sweetness.

Estimated by AI from the published specifications and the brewery's description; your impression may differ.

About

This sake is made from Yamada Nishiki grown through natural farming on terraced rice paddies (tanada) that had become abandoned farmland due to a disaster and were revived. We named it MUSUHI because the process of making this sake calls to mind the many revival myths of the deities Takamimusuhi and Kamimusuhi, who appear in the Kojiki and the Nihon Shoki. The “MUSUHI (産霊)” found in the names of these two deities is interpreted as the energy of creation, the energy of returning to the origin, and the energy of rebirth from death. “MUSUHI is a gift of nature” Clear air, transparent and pure water, rice vigorously grown through organic cultivation. This sake holds the natural environment of Sou (祖生) intact. The label is inspired by “the first radiance of life” emerging from darkness. We have deliberately not disclosed the rice polishing ratio so that people can approach MUSUHI without preconceptions based on numerical information. For the same reason, we do not label it as Junmai Daiginjo. Our effort to revive satoyama (traditional village landscapes of woodland and farmland) through rice cultivation by farmers and brewers committed to sustainability will continue over the long term. For that reason, part of the sales of MUSUHI will be used as funding for efforts to revive hard-to-cultivate areas in the mountainous and hilly regions and to grow organic Yamada Nishiki there. Because the harvest of organically grown rice from the Sou terraced paddies is not constant, the production volume and release timing of MUSUHI will vary from year to year. Serving temperature 5–15°C: ◎ (best) 15–25°C: ◯ (good)

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