Company Profile

Company Name Niida-Honke Co., Inc.
Representative (master brewer) Yasuhiko Niida 18th successor to the name of “穏” (Yasu)
Head Office 139 Takayashiki, Kanezawa, Tamura-machi,Koriyama-shi, Fukushima prefecture, Japan
Business Production and sale of sake fermented food product
(also licensed to produce and sell all items classified as oturui shochu (singly-distilled shochu) and liquers)
Year Founded 1711 (the first year of Shotoku period)
Number of Employees 22
Flagship Product Niida Shizenshu
Annual Shipment Volume (FY2017) approx. 1200 goku (equivalent to 57K gallons)

Spirit of Niida Honke

Management Principle We keep our promises.
Our Mission We will keep Japanese authentic rice field in good condition
Aims/Ambitions To celebrate our 300th anniversary in 2011, the company will aim to exclusively brew Junmaishu, literally meaning “pure rice sake with no alcohol added” solely with Shizenmai rice, naturally grown rice (no pesticides/no chemical fertvilizers).

All personnel will be cognizant with every stage of the cropping/brewing/selling process.

The company will help Tamura-machi, where it is located, to become an authentic countryside.
Our Dreams By 2025, we will make all the rice fields in our area(60ha) “Shizen-Den” (rice fields which grows only naturally growned rice without pesticides and chemical fertilizers).

To develop all the Niida-honke members to be “a professional of fermentation.”

We will make Tamuramachi, our hometown, a genuine rich countryside. Also, we will make our brewery and the town “self-sufficient,” utilizing rich gifts of nature.

We look forward to be a company which is appreciated by all the people in Tamuramachi.
Tastes We Have Been Aiming For and Three Core Products
(Brand Concepts)
The Principle

Sake with rich taste of rice which we ourselves can appreciate

  • Shizenshu Brand

    Sweet sake with thick sweetness and mellow richness (produced with the original 4-stage preparation process) Naturally grown rice and hard well-water are used. The brand marked its the 50th anniversary year in 2017.

  • Odayaka Brand

    In April, 2007, the Odayaka brand was selected as the very first product of Fukushima-prefecture-accredited original brands.
    In February, 2010, the Odayaka brand was again accredited to this.
    Mild sake with high-quality richness and refreshing flavor Organic rice and soft spring water are used.
    (The brand was started in 1994.)

  • Tamura Brand

    This brand is made using the rice cropped from self-owned rice fields.
    Dry sake with a robust taste of rice, high-quality flavor and a sharp finish Naturally grown rice and hard well-water are used.
    (The company started the brand in 1997, thirty years after Shizenshu production began, in order to express our deepest gratitude to the people and the town of Tamuramachi.)

Origin of the Brand Name

The place where the company is located was called “金沢村”(Kanezawa-mura village), and our Yagou (house name) was “寳来屋” (Houraiya) at that time. Our brand name, Kinpou, is written as “金寳” which come from “寳来屋 in 金沢村”. (“金” has two ways of reading, kane and kin.)

Rice

We only use naturally grown rice without pesticides and chemical fertilizers. We call it “Shizenmai” which is raised by eight contracted farming groups, six of which are located in Fukushima prefecture. It was in 1967 that the company started to brew Kinpou Shizenshu with 100% Shizenmai rice. Today, over 50 years later, the company is proud to be known as pioneers in using Shizenmai rice as an ingredient.

100% of rice used by the company in 2014 was Shizenmai rice, and 80% of all Shizenmai rice was accredited with Organic JAS.

Average rice polishing ratio was 69%.

The area of Shizenmai rice in self-owned rice fields is approx. 5ha. in 2014.

An objective is to perfect Shizenmai rice brewing to 100%, and aim to realize this by our 300th anniversary.

Kinds of Shizenmai

Ippon-jime, Kameno-o

Grown in self-owned rice fields. Mainly used for Tamura brand

Miyama-nishiki, Gohyakuman-goku, Yamada-nishiki

Mainly used for Odayaka brand

Chiyo-nishiki, Yume-no-ka, Koshi-hikari

Mainly used for Shizenshu brand and Shunmi for cooking Koji rice and Kake rice of Shunmi, Junmai cooking sake

Toyo-nishiki

Grown by a contracted farmer in Miyagi prefecture. Mainly used for Shizenshu Brand

Self-owned rice fields: Challenges

The company is studying ways to utilize rice straw, chaff, rice bran, grass on ridges of rice fields, bamboo etc. to make special fertilizer which we call “fertilizer of Tamura”.

Our rice fields are manually weeded with Taguruma (weeding gear) and a family of Notostrace (tadpole shrimps). In addition, events called “TANBO NO GAKKOU” are held, in which volunteers are invited to take part in rice farming and to help to protect Japan’s genuine rice fields.

On April 25, 2009, Niida Honke Agri Corporation was founded.

On September 14, 2009, our rice was accredited with an organic farm products certification by Organic JAS.

Water

The company uses a blend of natural water from two sources. One is “Takenouchi no Idomizu” near our rice fields, which is hard well-water, and the other is “Mizunuki no Wakimizu”, which is soft water flowing underground from the company’s mountain.

The water is used in all processes including the washing of rice and the cleaning of tanks.

It is another important task for us to protect natural water.

Clean Sakagura, sake cellar

As sake is something our customers consume, we pay the strictest attention to hygiene and engage in thorough cleaning every day so that customers can feel secure about the sake brewed in our cellars.

Our Sakagura has thick beams and flooring painted with “Kakishibu”, which is special paint collected from astringent persimmons. We believe our thickly-plastered Sakagura gives a calm and tranquil atmosphere and is well worth a visit.

Business Motto

To understand and fully satisfy the needs and wishes of our customers, as well as being closely connected to them both in a personal and business manner, the company strives to realize our motto: “Customers can see the face of brewers, and the brewers can see the face of customers through our sake”