EST. 1902
雪の茅舎
Since 1902 — 由利本荘市, Akita
In Yurihonjo, a brewery that refuses to stir, filter or dilute, letting fermentation run its own course.
Since 1902, Saiya Shuzoten in Yurihonjo has followed three self-imposed restrictions: no stirring of the fermenting mash, no filtration, and no dilution with water before bottling. The idea is to interfere as little as possible, trusting the natural rhythms of fermentation over mechanical control. Its Yukinobousha label has built a national following through this hands-off approach, especially in its yamahai-brewed sake, prized for deep, layered flavor. Alongside the brewery, Hakko Koji Taya operates as a shop, cafe and gallery devoted to fermentation culture, extending the house's philosophy beyond the bottle.
Junmai Daiginjo — polished to 35%, Yamada Nishiki rice
Daiginjo — polished to 35%, Yamada Nishiki rice
Junmai Daiginjo — polished to 45%
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JR羽後本荘駅 車約10分