About Akita Prefecture
Akita Prefecture, situated in the northern part of Tohoku, boasts a landscape as diverse as its cultural heritage. Nestled along the Sea of Japan, Akita's name, derived from the ancient Akita Castle, reflects its historical significance and the picturesque surroundings shaped by mountains and coastline.
Renowned for its rich culinary offerings, Akita takes pride in its delectable local specialties. Kiritanpo, a dish made from pounded rice skewered and grilled, and Inaniwa udon, thin wheat noodles with a smooth texture, are among the region's culinary treasures. Akita is also celebrated for its sake production, with the clear waters flowing from the Omono River contributing to the creation of distinct and high-quality brews.
The prefecture's natural beauty is highlighted by scenic spots such as Lake Tazawa, Japan's deepest lake, and the rugged Shirakami Sanchi, a UNESCO World Heritage Site renowned for its virgin beech forests. Akita's traditional festivals, including the spectacular Kanto Matsuri, where performers balance towering bamboo poles adorned with paper lanterns, add a vibrant cultural dimension to the prefecture.
Akita's commitment to preserving its cultural identity is evident in its historic samurai district, Kakunodate, and the well-preserved Hinai-jidori, a native breed of chicken. The prefecture's tranquil hot spring resorts, like Nyuto Onsen, provide a serene escape into nature.
As Akita continues to embrace modernity while cherishing its roots, it stands as a destination where history, nature, and culinary excellence harmonize to create a truly captivating experience.
About Saiya Shuzouten
Established in 1902, Saiya Shuzouten is located in Yurihonjo City, Akita Prefecture.
Its "nobori-gura" consists of 11 structures with floors ascending in the back. Taking advantage of the landscape, gravity, and flow of air, the brewery lightens the load of sake-making.The brewery's motto is to leave the work of the yeast to the action, free from paddle to grind the rice, free from charcoal filtration, and undiluted with water aka genshu. Brewed with Akita Sake Komachi, a sake-friendly rice cultivated by the brewers themselves, the sake has a pleasant, clean taste.
Adhering to the Takahashi Toji principle of self-cultured yeast and rice polishing, the Yukinobousha Brand benefits from the plentiful resources of Yurigohonjo and the mineral-rich Chokai Mountain spring water.
