Niida Honke

Established in 1711 in Tamura, Fukushima, Niida Honke is deeply rooted in sustainable practices. The brewery cultivates its own pesticide-free and fertilizer-free rice while partnering with ten other groups to source similarly grown grains. Through natural farming methods, including the return of rice straw, husks, and grass to the fields, and by employing traditional weeding techniques, Niida Honke nurtures the land. In 2009, Niida Honke Aguri was founded as an organic agricultural production corporation, certified under the Organic JAS standard. The brewery's commitment to purity extends to water sources, utilizing a local well and mountain springs. Advanced wastewater treatment and a focus on reusable bottles minimize environmental impact. Rigorous radioactivity testing is conducted on all products. With a centuries-old heritage in fermentation and brewing, Niida Honke creates beverages and foods using exclusively natural rice and water. The flagship sake, produced in 1962, embodies the brewery's philosophy through traditional methods and the rich flavours of naturally grown rice. Shizenshu, crafted since 1967, is a testament to this commitment. The Junmai Ginjo offers a refined experience, while the Kan'atsurae boasts a bold character. Beyond these, the brewery produces raw motomoto sake known for its clean profile, organic rice sake featuring Miyama Nishiki, Gohyakumangoku, and Omachi varieties, and an in-house rice sake distinguished by its spicy and flavorful notes. Niida Honke is more than a sake brewery; it is a guardian of tradition and a steward of the environment.

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