kawauso
Saiya Shuzo is a unique sake brewery that brews sake using a technique called "San-nai-zukuri," which uses local spring water from the Ishibaki spring and its own yeast. We look forward to seeing the quality of their sake in the future.
The "Nobori-gura" is a sake brewing process that takes advantage of an environment where the sake brewery is located on the slope of a mountain and the rice mill is at the top, so the sake rice is made to climb up and then descend to the bottom where it is bottled and shipped.
The brewery is located on a mountain slope less than 200ml from the river (Koyoshigawa) within 3km of the sea on the Sea of Japan side in the middle of Akita, and brews with spring water from the local Ishinawaki area, which is rich in melted snow.
The brewery brews with spring water from the local Ishiwaki area.
The term "sanai-zukuri" refers to a group of toji (master brewers) in the Sanai region of Akita, now the city of Yokote in Akita Prefecture, known as the Sanai Toji. The Toji of Saiya Shuzo is Toichi Takahashi, who is also a member of the Toji of Yamauchi, and the name "Sanai Zukuri" is derived from the words Yamauchi and San-nai. This is a unique technique in which "no oar insertion, no filtration, and no water splitting" are used.
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