Saiya Shuzoten Co.,Ltd.

代表銘柄

Yukinobosha

酒蔵について

Founded in 1902. The buildings, retaining their original appearance, are designated as National Registered Tangible Cultural Properties. Using "Akita Sake Komachi" rice cultivated by our brewery staff and local contracted farmers, and "Yamada Nishiki" rice cultivated by contracted farmers in Kurodasho, Nishiwaki City, Hyogo Prefecture, as primary ingredients, we brew sake using our proprietary yeast, developed and selected over more than 30 years of dedicated research. Based on the philosophy that "sake is brewed not by people, but by microorganisms," we employ a "three no's" brewing method: no water addition, no charcoal filtration, and no paddle stirring. This unique brewing approach allows the work of microorganisms to unfold naturally, presenting the sake's character in its purest, unaltered state. Furthermore, we do not use chemicals for sterilization within the brewery. Consequently, we became the first sake brewery in Japan to receive organic certification. Daily cleaning is a given, but we also meticulously clean every corner of the brewery, including ceilings and beams, to maintain the balance of microorganisms within the facility.