Nestled in the rural landscape of Koriyama, Fukushima Prefecture, lies Niida Honke—a brewery run by the same family since its founding in 1711. Today, the eighteenth generation, Yasuhiko Niida, is at the helm. His vision extends beyond sake: Niida Honke aims to be a brewery that protects Japan's rice paddies and prioritizes the relationship between people, nature, and craftsmanship.

The brewery uses exclusively organically grown rice, sourced from its own fields or from local farmers who don't use pesticides or fertilizers. In 2009, Niida Honke even established a farming cooperative to support sustainable rice farming in the region. For brewing water, they use a combination of spring water from their own mountains and hard water from the Takenouchi Spring—both completely natural and unfiltered.

Niida Honke also employs a traditional approach in its production process. All sake is brewed using the kimoto method, in which natural lactic acid bacteria play a key role in the fermentation process. This method requires more time and attention, but results in sake with depth and structure.

Besides sake, Niida Honke also produces koji-based products, such as pickles and low-sugar confectionery. The brewery regularly organizes open houses and agricultural activities, thus contributing to a vibrant community around the craft.

Niida Honke exemplifies how a centuries-old brewery can reinvent itself—not through scaling up, but through deepening. Her sake isn't just a product, but an expression of respect for the environment, the season, and the people connected to it.