 Founded in 1902 by SAITO Yataro and now managed by the fifth-generation president, SAITO Kotaro, Saiya Shuzouten is a hidden gem in the sake world. The brewery won eleven gold medals and three silvers at the Japanese National New Sake Competition during the 15 years of 1990 to 2005. This makes them the fourth most-awarded brewery at the competition.
The buildings have been designated as a Tangible Cultural Property specified by the Protection of Cultural Property law.
＜Organic rice＞
 The brewery has conducted R & D for making good Sake for many years. Recently it started to collaborate with farmers to grow organic rice without using any agricultural chemicals. Also our product is free of anything genetically modified and chemical contaminants. Therefore, it is very safe for human health. Saiya Shuzouten is the first sake brewery approved as organic sake brewery by ASAC.
＜Sake making＞
Shubo (Yeast Starter)
The main method of brewing sake today uses a step called “sokujo moto,” or “fast-brewed moto,” in which lactic acid is added at the beginning. Yamahai, however is a much more labor-intensive method that takes about a month. Mr. Takahashi, our toji, known for his high brewing skills, revived the yamahai brewing method at the brewery, which brings out settled acidity in the flavor. This is very much enjoyed by sake aficionados.
＜About Yuki No Bousha＞
 Yuki No Bousha, “Cabin in the Snow,” is a celebration of Akita in the north of Japan.
Yuki No Bousha sake is rich and layered. It maintains a unique balance between deep, mellow fruitiness and earthy, rustic spiciness, some of the sake being rich and robust and others being light and airy. The brewery mainly uses locally raised Gin-No-Sei and Akita-Komachi rice. They supplement these with Yamada Nishiki from Hyogo for some of their daiginjo sake. |
