The people of Saiya Brewery taught us many important lessons about sake that we have carried since as our philosophy. Sake is a product of the natural reaction of koji rice and yeast that as humans we cannot imitate. Instead, as Saiya toji Toichi Takahashi emphasizes, the brewer can only provide the situation for nature to take place. It’s the care and respect of natural resources, traditional methods, and accumulated skill that Saiya Brewery instills in their sake.
Saiya Brewery doesn’t allow high demand to speed up their production. The sake they brew follows a strict discipline in order to achieve the finest quality. The brewers do all they can to insure a healthy and clean environment and a strong and consistent effort in brewing. The composition of their sake doesn’t take on a strong aroma (known as uwadatsuka), instead it has a strong aftertaste, or fukumi. This achievement takes studied time, brewing at low temperatures without exposure to air. The result allows for the aromas of the yeast to blend beautifully into their sake.