Rice: Kamenoo, Toyonishiki
Brewed with the traditional Kimoto method with Kameno-o and Toyonishiki rice. This Junmai Ginjo is brewed in four-stage mashing process, instead of the regular three-stage process, giving it a rounder/creamier mouthfeel. Plenty of umami with a sharp finish that can be enjoyed with a wide variety of cuisine.
Located in Koriyama, Fukushima, Niida Honke was founded in 1711. The brewery is committed to preserving nature and brewing Junmai sakes using Shizenmai (fertilizer and pesticide-free rice) and natural water, as well as the traditional Kimoto method. Niida Honke is a pioneer in growing organic rice since 1967 and has been leading the industry ever since.