This is something we believe in since the start of our business.
A reliable products. Sake with the spirit of the rice intact.
Non-fertilization and pesticide-free Shizenmai rice. Mountain spring water and local well water. Sake yeast made with Shizenmai. These are the only ingredients for all Niida-honke sake products.
Sake making is synchronized with the rhythm of nature.
Renewed the package design on the occasion of the 50th anniversary. Environmental friendly package using reusable bottles. Designed with traditional Japanese character “hiragana” showing our hope on the future. Simple but yet beautiful. Good for health and it tastes so good that it permeates through your body and soul. New “Niida Shizenshu”.
Rice: Non-fertilization / pesticide-free (Toyonishiki, Kame-no-o, Gohyakumangoku, Yume-no-kaori, Koshihikari) Mother water: local well water from Takenouchi (mineral-rich / moderately hard) Kumidashi yondan shikomi, Shizenha kimoto shubo shikomi (Kimoto school yeast starter)
Each generation of Niida family has letter of “穏 (Odayaka)” in his first name. It’s not “勝 (victory)”, “富 (wealth)”, “賢 (intelligence)” but “穏 (calmness)”. Wishing peaceful days, we make sake named “穏 (odayaka)”. Wishing others well make yourself peaceful.
Rice: Non-fertilization / pesticide-free (Chiyonishiki, Miyamanishiki, Gohyakumangoku, Yamadanishiki, Omachi) Mother water: spring water from our own mountain (low-mineral / soft), Shizenha shiro koji (white rice malt) shubo shikomi.
In general, sake is made with rice and water. But “Hyakunen kijo-shu” is brewed with sake (“kijo-shu” from previous year) instead of water. It has a deep velvet-like smooth taste, lingering sweetness. Best as an aperitif or digestive. Launched in 2011, on the occasion of 300th anniversary of Niida-honke. It’s a sake brewing tradition relayed from the past to the future.
Rice: Non-fertilization / pesticide-free Mother water: local well water from Takenouchi (mineral-rich / moderately hard) Shizenha kimoto shubo shikomi (Kimoto school yeast starter) Seimaibuai: 70% polished rice. Alcohol content: 16%
Sake available for the season only
Spring –Cherry blossom tree in front of sake brewery.
Summer – Rice paddy and jumping frogs.
Autumn - Great view of colored leaves in the mountains.
Winter – Snow sky outside sake brewery.
Seasonal sake for the beautiful four seasons in Japan.
As a gift
For any sake drinker, food lover and good cooker.
A gift from sake brewery for everyone’s healthy and tasty life.
Junmai-ginjo “Tamura” was launched in 1997, on the occasion of 30th anniversary for brewing “Niida Shizenshu”. It is said that there are eighty eight steps to grow rice (from planting to harvesting). We use our home rice raised in our own rice paddy taken care of by our own staff. We brew “Tamura” with a thankful heart for hometown Tamura and our hope for the future generations 100 years down the road. Dry but rich in flavor, making full use of the rice characteristics. Served chilled or warmed.
Rice: Home grown. Non-fertilization / pesticide-free Mother water: local well water from Takenouchi (mineral-rich / moderately hard), Shizenha kimoto shubo shikomi (Kimoto school yeast starter) Seimaibuai: 60% polish. Alcohol content: 15%
※Private brand for particular stores/customers. Please contact us for further details.
Spring in Koriyama Fukushima is still as it was written in Japanese poem by famous poet Tachibana no Tamenaka. Tachibana no Tamenaka wrote a poem praising the beauty of flowers and its fragrance.
“Kaoruyama” is made with Shizenmai (non-fertilization / pesticide-free rice), natural water and natural yeast starter. Matured in an oak barrel used for storage of red wine. Delicate pale rose color. Light taste like rosé wine. Rice: Shizenmai (non-fertilization / pesticide-free) Mother water: spring water from our own mountain (low-mineral / soft), Shizenha shiro koji (white rice malt) shubo shikomi Seimaibuai: 70% polish. Alcohol content: 14.5%
※Sold through limited number of stores.