Saiya Brewery Building

Building of Saiya Brewery

The first of our portfolio, Saiya Brewery, makers of Yuri Masamune and Yuki no Bosha, are a standout in our line. We don’t play favorites, but the people of Saiya Brewery taught us many important lessons about sake that we have carried since as our Joto philosophy. Sake is a product of natural reaction of koji rice and yeast that as humans we cannot imitate. Instead, as Saiya toji Toichi Takahashi emphasizes, the brewer can only provide the situation for nature to take place. It’s the care and respect of natural resources, traditional methods, and accumulated skill that Saiya brewery, and each and every one of the following breweries we’ve since added, instills in their sake.

Akita Komachi Rice Field

Akita Komachi Rice Field

Saiya Brewery doesn't allow high demand speed their production. The sake they brew follows a strict discipline to fine quality. The brewers do all they can to insure a healthy and clean environment and level of strong, consistent effort in brewing. The composition of their sake doesn’t take on a strong aroma (known as uwadatsuka), instead it has a strong aftertaste, or fukumi. This achievement takes studied time, brewing at low temperatures without exposure to air. The result allows for the aromas of the yeast to blend beautifully into their sake.
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