Saiya Shuzoten, established in 1902 in Akita Prefecture's deep snowfall country, built its brewery on a unique six-meter natural slope, earning the name Nobori-gura or 'climbing brewery,' where gravity, ventilation, and the cold Akita winters work together in the brewing process. The Yukinobosha brand uses an underground spring water source and Komachi rice, a local cultivar introduced in 1992 specifically for ginjo brewing. Saiya has won ten gold medals at the Japanese National Sake Competition in the past 15 years, establishing Yukinobosha as one of Akita's most awarded brands.
