It is nice meeting with you, I am Yasuhiko Niida,
the company's 18th Kuramoto (The president of a brewery).
People often ask me, “What does mean SHIZENSHU of KINPO SHIZENSHU?”
"SHIZENSHU" is brewed with Organic rice-No pesticides, No Chemical Fertilizers which we grown on self- owned rice fields
Unfortunately the pressure on costs has too often caused traditional processes to be abbreviated in producing both rice and sake.
We want to make a truly delicious safe sake and thus choose to insist on “SHIZENSHU”.
A lot goes into making this “SHIZENSHU”.(We even go out and weed the rice fields. )
But there’s nothing we wouldn’t do to hear you say “this sake is tasty.” Please taste our “SHIZENSHU”.
To sake lovers and even people who aren’t so fond of sake, we invite you to experience a real sake.

The crop of rice used has a great effect on brewing sake, and Niida Honke are among a very rare group of sake breweries in Japan who grows its own rice on self-owned rice fields.
Each grain of rice is a treasure, a crown of all the hard work by the brewers.
And the master brewer’s skill comes in extracting the flavor, edge and aroma from the finest rice.
Not too gentle, nor too strict －patiently, and with care. It’s just like raising a child.
If you give it love like you would your own child, it will always respond.
This year we have again been able to make “KINPO SHIZENSHU” that is infinitely close to what we have always aimed for.

Primary ingredient of sake is rice. Rice determines taste of sake.
That is why we are very meticulous on rice.
Our rice is grown both at our own and contracted rice fields that meet very strict standards.

・Base fertilizer must be compost from rice straw, rice husk, rice bran, rice husk or wheat husk.
・Fertilizer must be organic fertilizer, no top-dressing after heading.
・No pesticides, weeding to be done manually or with manual devices.
・Make a report of activities and rice fields management.

The above are only a few of our rules. These are just examples of 16 basic rules.

Brewing water, similar to rice, is another main ingredient of sake.
There are two veins flows into our brewery.
First is a subsoil underflow from our self-owned mountain, called “Mizunuki no wakimizu”.
The spring provides soft water from the runoff of rain and snow absorbed and filtered in the terrain over hundreds of years. Its low mineral content makes it perfectly suited for the gentle flavor of “ODAYAKA”.
The other is “Takenouchi no Idomizu”, natural water source located near our own rice fields.
This water is hard, containing just the right amount of minerals such as calcium and magnesium, providing us with the thick flavor of “Kinpo-Shizenshu”.