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Yuki no Bōsha Hiden Yamahai Junmai Ginjō

Yuki no Bōsha Hiden Yamahai Junmai Ginjō is made of Yamadanishiki and Akita Komachi rice milled to 55%. The traditional Yamahai procedure results in a mild aroma and a delicious rice flavour, with delicate acidity lingering in the aftertaste.
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Sake specs

Prefecture
Akita (秋田)
Rice type
Yamada Nishiki (山田錦)
Polishing rate (semaibuai)
55%
Alcohol content
16%
SMV
+1
Yuki no Bōsha Hiden Yamahai Junmai Ginjō (雪の茅舎 山廃純米吟醸)

Yuki no Bōsha Hiden Yamahai Junmai Ginjō (雪の茅舎 山廃純米吟醸) is made of Yamadanishiki and Akita Komachi rice milled to 55%. The traditional Yamahai procedure produces a mild aroma and a delicious rice flavour, with delicate acidity lingering in the aftertaste.

Awards:

Silver Award at the International Wine Challenge 2020:

Tasting notes: Opulent ginjo, complex aroma. Very attractive, with good texture and good umami. Lingering savoury aftertaste.


Yuki no Bōsha Hiden Yamahai Junmai Ginjō (雪の茅舎 山廃純米吟醸) Yuki no Bōsha Hiden Yamahai Junmai Ginjō (雪の茅舎 山廃純米吟醸) Yuki no Bōsha Hiden Yamahai Junmai Ginjō (雪の茅舎 山廃純米吟醸) Yuki no Bōsha Hiden Yamahai Junmai Ginjō (雪の茅舎 山廃純米吟醸)


Saiya Brewery

About the brewery

Brewery
Saiya Shuzōten
Name in Japanese
齋彌酒造店
Address
Ishiwaki-53 Ishiwaki, Yurihonjō, Akita 015-0011
Phone
0184-22-0536
Website
yukinobosha-logo.png
Saiya Sake Brewery, founded in 1902, is located in Yurihonjō, Akita Prefecture. The Ishiwaki area of Yurihonjō prospered as a commercial centre of the former Kameida Domain (亀田藩). Rice and timber collected down the Koyoshi River (子吉川) were loaded onto Kitamae ships from Ishiwaki Port and transported to Ōsaka and Edo. Even today, shops producing and selling Yurihonjō's specialities line the streets, and visitors can feel the traces of its history. In mid-January every year, the traditional event of 'Nīyama Shrine Naked Pilgrimage' (新山神社裸参り) is held, attracting many people.

The brewery was founded in 1902 by Saitō Yatarō (齋藤彌太郎). Eleven of the company's buildings, including the house, shop and storehouse, are registered as Tangible Cultural Property of Japan. The shop consists of a large townhouse with overhanging eaves and a unique Western-style design on the second floor. The west, middle and east storehouses at the rear of the site are large earthen storehouses and, together with the gate and library storehouse, are valuable buildings that illustrate the development of the local industry.

At Saiya Brewery, the tōji (master brewer) and other brewers grow their rice (Akita Sake Komachi). The brewery employs a very natural way of brewing sake, known as san-nai-zukuri (三無い造り, no oaring, no filtration and no water splitting). The yeast is also home-cultivated and selected over many years to produce a unique flavour and stable sake quality.

Latest reviews

Colour / hue
Pale Yellow
Clarity
Clear
A delightfully fruity nose of strawberries, apricots, and melon. Very clean, well-rounded taste with a pleasant mouthfeel that slowly develops acidity, mineral flavours, and a slight bitterness followed by a fruity sweetness and a peppery finish. Deep, complex, and mature, yet a pleasure to degust. Although it is a junmai ginjo, it can be enjoyed cold or lukewarm. It is a beautiful sake with a full-bodied flavour and soft acidity. Five stars from us!

Yukinobosha Hiden Yamahai Junmai Ginjo
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Table of contents

sake information

Category
Junmai Ginjō
Added by
JREF
Views
2,027
Reviews
1
Last update
Rating
5.00 star(s) 1 ratings
Location
〒015-0011 秋田県由利本荘市石脇石脇53

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