- Akita (秋田)
- Rice type
- Yamada Nishiki (山田錦)
- Polishing rate (semaibuai)
- Alcohol content
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.
About the brewery
- Saiya Shuzōten
- Name in Japanese
- Ishiwaki-53 Ishiwaki, Yurihonjō, Akita 015-0011
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.