How many sake breweries can truly claim to practice sustainable brewing sake in harmony with nature and without placing a burden on the environment?
Today, we're spotlighting a brewery that caught the attention of global outdoor brand Patagonia, leading to a collaboration built on shared environment values.
Meet Niida Honke, a pioneer in the world of natural sake.
- Looking to carry environmentally sustainable sake?
- Want to offer sake brewed from rice grown without pesticides or chemical fertilizers?
- Interested in sharing the story of a brewery that lives in harmony with the natural world?
We're introducing Niida Honke, a brewery proudly committed to "100% Natural Rice, 100% Junmai, 100% Kimoto Style"!
Brewing Starts with the Soil - A Brewery Living with Nature
"Sake is made from rice and water. That's why we must first protect the rice fields. And to protect the water, the health of the surrounding mountains is essential."
— Mr. Yasuhiko Niida, 18th-generation owner and brewmaster
Guided by this philosophy, Niida Honke has spent over 50 years caring for the surrounding mountains, preserving water sources, cultivating healthy soil, and growing rice, all with their own hands.
Their rice, known as "natural rice," is grown without any pesticides or chemical fertilizers. Even more remarkable is their practice of "no-fertilizer cultivation," returning rice straw and husks to the fields to create a fully self-sustaining cycle.
Wooden Vats Supporting Natural Brewing
Niida Honke's commitment runs deeper than ingredients alone.
They use wooden vats crafted from cedar trees planted by the previous generation, an integral part of their natural brewing process.
"Wood is porous, making it an ideal environment for lactic acid bacteria. For natural sake, wooden vats are truly the perfect partner."
These traditional vats, paired with Niida Honke's deep reverence for nature, continue to produce sake that embodies authentic coexistence with the environment.
Even the brewery's signboard is made from an old sake press baseplate, a reflection of their philosophy of reuse over waste and a powerful symbol of their respect for nature, human connection, and generational continuity.
Sake That Emerges Naturally, Not Manufactured
At the heart of Niida Honke's philosophy lies a bold belief:
"We don't make sake. We let it happen."
Instead of forcing consistency year to year, they embrace each vintage's natural conditions and rice character—allowing the sake to express the story of that season.
From this approach come two flagship labels that embody the same values in distinct expressions:
"SHIZENSHU" and "ODAYAKA."
Featured Product
SHIZENSHU Junmai Genshu
Amber in color and rich in texture, this unfiltered junmai genshu is gentle on the body yet full of vitality.
Brewed using Niida Honke’s original Kumidashi Yondan method, it maximizes the umami and sweetness of rice. The kimoto-style acidity provides structure and depth, rounding out the flavor beautifully.
ODAYAKA Junmai Ginjo
This ginjo offers a delicate melon-like aroma and a refreshingly smooth mouthfeel.
A clean, food-friendly sake with a subtle fragrance—perfectly suited for modern cuisine, especially when enjoyed chilled.
GrandCru Series
This series represents the highest expression of terroir and generational craftsmanship:
- Wooden vats from cedar planted by the 16th generation
- The "SHIZENSHU" brewing method developed by the 17th generation
- Natural rice grown in-house and water sourced from the brewery's own land
- Labels designed by the 19th generation successor
The result is a sake rooted in self-sufficiency and legacy, with refined wooden aromas, rounded rice sweetness, and soft maturity from natural aging.
Ready to Learn More?
In this feature, we've introduced the story and signature products of Niida Honke, a brewery deeply committed to sustainability and tradition.
If you are interested in handling sake imbued with such passionate dedication, please feel free to contact us.
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