Niida Honke: three centuries of excellent sake-making in harmony with nature

Situated in the rural and serene city of Koriyama in Fukushima, Niida Honke is a testament to the beauty of Japan’s traditions and the deep connection that these have with the surrounding nature. This is why the brewery, founded in 1711, has maintained a profound commitment to protecting and growing Japan’s natural landscapes, becoming a beacon of traditional yet innovative sake-making.

Niida Honke’s long-standing harmony and respect for nature have borne its fruits in recent years, allowing it to become an award-winning brewery highly appreciated worldwide. This has led it to win numerous competitions, such as the National New Sake Competition, the IWC Sake Competition and the Sake Appraisal.

This popularity has even allowed it to be noticed by multinational brands that nurture the same deep respect for nature, leading to intriguing collaborations. An example is Patagonia, which has created a campaign including Niida Honke on fermented foods and drinks and their importance as environmentally friendly products!

The location

Koriyama is a rural and serene town located in the region of Fukushima. It is a city immersed in nature and dominated by an excellent agricultural scene, where grand mountains surround the territory with their stunning lakes. The nature is so beautiful and rich with its waterfalls, mountains and lakes that visitors immediately feel transported to a different reality, one where problems of the everyday life disappear in a heartbeat.

This abundance of nature is one of the secrets behind Niida Honke’s delicious sakes as, it is exactly this environment that allows the brewery to source top-tier ingredients for its products that reflect the story and the traditions of an ethereal place.

『Copyright(C)KoriyamaCity』

『Copyright(C)KoriyamaCity』

Finally, it is exactly the beauty of the surrounding nature that has inspired 18 generations of head brewers at Niida Honke (over the span of 300 years) to create sakes that reflect the quality and the flavours of this land, while protecting the beauty of these surrounding endangered territories. Excellent water and rice have convinced the brewery of the importance of protecting Japan’s rice fields and, the greenery has taught it to use all the materials available to them in the making of their delicious sakes. This passion for nature and its well-being has translated perfectly in each of their bottles, creating brands renowned for the excellence of their products and their commitment to nature.

The Sake:

A strong commitment to the preservation of Japan’s nature has always been part of the philosophy of Niida Honke. The desire to become a brewery that can protect (mamoru) and grow (sodateru) nature, however, grew stronger following the Great East Japan Earthquake (March 2011). While the region of Fukushima was attributed a negative image overnight, rather than giving up, the brewery decided to continue promoting the safety and the appeal of Fukushima’s products through Niida Honke’s delicious natural sakes.

The brewery’s strong desires have, ever since, translated into a great success, that has made their sake popular all over the world and winners of several competitions. This has led the brewery to make its name as a healthful one, and to earn the Organic Products JAS certification in 2009.

The objective at the time was not only that of producing more sake but, that of “creating products that could leave a healthy natural environment for future generations”. The focus of the brewery was especially on rice fields, given “the crucial role that rice plays in Japanese people’s lives not only as a source of food but also as a cultural entity that is part of every Japanese person”.

This is why Niida Honke’s commitment to nature, is an extensive one that starts from the sourcing of its main ingredients (rice and water) and ends with the bottling process.

The rice that is used in the production is made exclusively without the use of pesticides, fertilisers or any harmful chemical substance that can damage the wellbeing and the beauty of the territory. Although only 10% percent of the rice is produced in-house at the moment, the brewers make sure that the rice that comes from local agricultures is produced through natural methods only. This strong focus has allowed Niida Honke to achieve, under the current head brewer, the use of 100% natural products only in their sakes! The result? Sake with impeccable flavours and healthy benefits both to its customers and the surrounding natural landscapes.

The water that is used in the making of sake is sourced with an eye to the wellness of the environment too, with a strong focus on the re-growth of natural landscapes. The two types of water used in the production: hard water (from the Takenouchi well water) and soft water (from Mizunuri spring water) are mixed to perfection to obtain a result that allows all the flavours to stand out in a natural and easy-to-drink sake.

Niida Honke’s attention to the environment, however, does not end here. The brewery also ensures that the wastewater is treated in their wastewater facility and, works with the Japan Bear and Forest Society to protect the water supply while revitalizing the local environment.

Once the base products are prepared, the sake-making process continues in the brewery through the washing of the rice grains and the brewing. First, the rice grains are rigorously washed and polished by hand, with a very limited use of machinery, to ensure that all the products are natural, and hand made. The ingredients are then brewed inside natural wooden tanks, which are crafted by the brewery itself with wood that can be found in the mountains that surround Niida Honke. This practice again reflects the brewery’s incredible philosophy of a “natural production” that does not create wastes and uses ingredients and tools that prioritize the health of their customers.

Niida Honke has yet to achieve its goal of becoming a self-sustained brewery where everything is made in-house. However, the brewery is moving fast in this rapidly changing environment to create a new model of sake-making that does not harm in any way the beauty of Japan’s landscapes. The final aspiration is, in the next 20 years, that of becoming a brewery that is able to produce everything in house, from energy to tools and final products. With the passion and the experience of the brewers at Niida Honke, the achievement of this dream seems to be possible even in a shorter time!

The pairings:

Making sake using only natural methods means that the quality of the rice each year hugely determines the final products that are released on the market. At Niida Honke, the respect for nature is key in the production process as well. This is why, Niida Honke never intervenes by manipulating the taste of the ingredients that are used each year, fully embracing what nature provides them with. This is why, the same sake, depending on the year it is produced in, can have slightly different notes. In my eyes, this is exactly what makes Niida Honke special and, what makes their completely natural sake excellent. There is a sense of excitement for customers that cannot be found in other places, when one opens a bottle of Niida Honke’s sake! Try it out to believe!

Shizenshu Taruzake: a lightly aged sake finished in a cedar barrel, this drink has a woody aroma with intense umami flavours. This makes it an excellent accompaniment to smoky and earthy flavours, like mushroom wellington or smoked mackerel salad! Delicious also warmed up (40 degrees) for a relaxing drink on a cold night.

Shizenshu Kan Atsurae: formulated to be enjoyed as an atsukan (at 60 or 70 degrees), this sake shows its strengths when warmed up, by releasing the rich and enjoyable aroma of the fermentation starter. It is no surprise that this sake has received a silver medal in the “international wine challenge 2015” due to its extraordinary notes! A perfect sake to be paired with indulgent foods like blondies, s’mores and potato velouté, this sake feels like a warm after a long day!

Shizenshu Junmai Ginjo: Its milky aromas, mixed with green apple and citrussy notes pair perfectly with any dishes. A perfect match for western food, but delicious also as an addition to any Asian dish! Its popularity has been proved by the many awards that it has earned, including the Kura Master and the Milano Sake Challenge. Try it out with chicken and mushroom dishes, crab and cream croquettes and mushroom stroganoff to enjoy its flavours and discover this award-winning masterpiece!

Kaoruyama: An-easy-to-drink sake, that tastes like white wine, with delicate notes of rosè, it is perfect also for those who do not enjoy drinking Japanese sake. Characterised by sweet and complex aromas of candied cherries, yoghurt sweets and blueberry jams, it is a perfect accompaniment for French food. Exquisite with aged cheese and fig compote, chocolate and duck liver pate for a fancy night in!

Odayaka Sparkling: product of 18 years of research for the perfect bridge between Japanese and Western flavours, this sake has a perfectly balanced taste that matches exquisitely meat, fish and vegetables! This makes it an ideal accompaniment for any meal and celebration and, an incredibly exciting drink! Recommended especially with smoked mackerel, yakitori, honey glazed pork or kohlrabi salad!