Niidahonke,inc.

Niida-Honke is a pioneer of sustainable sake brewing. Founded in 1711, the brewery has long been committed to its mission: “to become a sake brewery that protects Japan’s rice fields.” In 1967, they released Shizenshu,Japan’s first junmai sake made with naturally grown rice.In 2011, they declared their pursuit of natural sake that reflects the  character of the soil, following traditional methods established in the Edo period.Today, they are the only brewery in Japan to use 100% naturally grown rice (grown without pesticides or chemical fertilizers) and to produce only junmai sake. (All kimoto-brewed since 2013.) They use two types of natural spring water, chosen according to the desired sake profile: Takenouchi well water(medium-hard) from near their own rice fields,and Mizunuki spring water (soft) from their own mountain. Their flagship label "SHIZENSHU," brewed with naturally grown rice and ambient yeast  from the brewery,uses the medium-hard water and is known for its rich,  rounded sweetness and depth. On the other hand,"ODAYAKA," made with organically grown rice and cultivated yeast, is brewed with the soft  water. The result is a gentle, food-friendly sake with a fresh sweetness and clean finish. “We don’t make sake—we let it come into being,” says 18th-generation brewmaster Odahiko Niida. Currently,they are also working on wooden barrel brewing using cedar sourced from their own mountain. Looking ahead,their goal is to become a fully self-sufficient brewery—even generating their own electricity.