In 1877, Yaoya Shinsaburo, an adopted merchant’s son from the Iwakuni Kikkawa Domain, founded Yaoshin Shuzo near the Nishiki River’s mouth. The brewery dabbled in ventures like soy sauce and ice supply, but Shinsaburo’s passion for sake soon took center stage. Under his successors, the flagship sake Shingiku thrived—until war and rice shortages disrupted production, dimming its quality and reputation. For decades, Yaoshin Shuzo languished, its former glory a distant memory.

That changed with Kobayashi Hisashige, the fifth-generation kuramoto. Starting as a humble kurabito, he faced a faltering brewery and an uphill battle. Driven to revive its legacy, Hisashige dove deep into the craft, rising to serve as both kuramoto and tōji. Through relentless experimentation, he redefined Yaoshin Shuzo’s path. In 2000, he unveiled Gangi—a raw, unfiltered, undiluted Junmai sake—ushering in a bold new chapter.

Hisashige refocused the brewery solely on sake, shedding its side ventures to perfect the art. Gangi has since won a loyal following across Japan, blending innovation with tradition. Rooted in the Nishiki River’s heritage, Hisashige honors his predecessors while pushing sake’s boundaries, ensuring Yaoshin Shuzo’s story endures.