NIIDA HONKE - SHIZENSHU JUNMAI KIMOTO GENSHU

Brewery Information

Niida Honke in Fukushima is a pioneer in sustainable sake production. Founded in 1711, the brewery 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 grown 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 using 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 use Toyonishiki rice grown in Miyagi Prefecture and wild yeast from the brewery, brewed with the medium-hard water of the Takenouchi spring, sourced near their rice fields. With its low polishing ratio, they aim to preserve as much of the rice’s character as possible.

As 18th-generation toji Odahiko Niida puts it:

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

The brewery is also currently 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 before being 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 of sweetness and umami. The microorganisms living in the wooden fermentation vat contribute to a rustic, characterful profile.

This sake offers an exceptional balance between the rich umami and natural sweetness of the rice, supported by a pure, refreshing acidity that elegantly ties everything together and delivers a clean, refined finish.

“The reason we use wooden vats is to protect the forest,” says the brewer. By creating a cycle of harvesting, thinning, and replanting, they support the forest’s natural regeneration while strengthening water retention and biodiversity — a philosophy you can feel in every sip.}