NIIDA HONKE - SHIZENSHU JUNMAI GINJO KIMOTO

Brewery information

Niida Honke in Fukushima is a pioneer in sustainable sake production. The brewery was founded in 1711 and has dedicated itself for generations to its mission: “to be a sake brewery that protects Japan’s rice fields.”

In 1967, the brewery launched the 'Shizenshu' label, Japan’s first official Junmai sake made with naturally cultivated rice. Today, Niida Honke works exclusively with 100% naturally cultivated rice, without pesticides or chemical fertilizers, and produces only junmai sake with the help of wild yeast (Yasei Kobo). Since 2013, all sake has also been brewed according to the traditional kimoto method.

And in 2025, Niida Honke became the first brewery in Japan to achieve Regenerative Organic Certification (ROC) for its own rice fields. This recognizes their commitment not only to working sustainably, but to actively contributing to the restoration of soil, biodiversity, and the ecosystem.

Their main label, “SHIZENSHU,” is made with naturally cultivated rice. For this expression, they work with Toyo Nishiki and wild yeast from the brewery, brewed using the medium-hard water of the Takenouchi spring, sourced near their rice fields.

As 18th-generation toji Odahiko Niida puts it:

“We do not make sake — we let it come into being.”

The brewery is currently also working on fermentation projects in Kioke wooden vats, made from cedar wood from their own mountain. Their vision for the future is clear: to evolve into a fully self-sufficient brewery, including generating their own energy.

While most sake is made using the classic Sandan-jikomi (three-stage fermentation), this sake uses Niida Honke’s unique method: Kumidashi Yodan Jikomi. In this process, part of the fermenting mash (moromi) is separated, enriched with steamed rice and further saccharified, then added back into the main fermentation. This technique, used since 1967, draws the maximum potential from the rice and creates a rich, distinctive flavor found nowhere else.

The brewery’s original “Kumidashi Yodan Jikomi” method (four-stage fermentation) creates a layered expression.

On the nose, delicate aromas of Muscat grapes emerge, with subtle sweetness and fresh acidity unfolding in layers. The soft, smooth texture leads into a flavor profile of ripe sweet-and-tart fruit and rich umami. These are beautifully supported by the mild, refined acidity derived from the traditional kimoto method, creating an elegant yet complex balance.

The finish is light and lingering, slowly fading with a clean and pleasant impression. Thanks to its versatility, this sake pairs effortlessly with a wide range of dishes. A sake of quiet depth and subtle richness, naturally inviting the next sip.