{"id":25911,"date":"2017-03-21T08:00:04","date_gmt":"2017-03-20T23:00:04","guid":{"rendered":"https:\/\/voyapon.com\/?p=25911"},"modified":"2020-11-28T03:48:46","modified_gmt":"2020-11-27T18:48:46","slug":"organic-sake-brewery","status":"publish","type":"post","link":"https:\/\/voyapon.com\/organic-sake-brewery\/","title":{"rendered":"Niida-Honke Brewery: An Organic Sake Experience"},"content":{"rendered":"

Sponsored by The Tourism Association of Central Region in Fukushima Prefecture<\/em><\/span><\/p>\n

\"Niida-Honke<\/a><\/p>\n

The Brewery<\/strong><\/h2>\n

Niida-Honke Brewery is over 300 years old, and has seen its share of change. Originally founded in 1711, it has seen eighteen generations of dedicated head brewers work to create their ideal sake, one that is healthy, sustainable and organic. Located only twenty minutes by car from Koriyama Station in Fukushima Prefecture the brewery is renowned for its delicious sake, having won several awards. But what makes Niida-Honke Brewery truly unique is their mission to create sustainable organic sake, \u201cShizenshu,\u201d using only natural ingredients and a traditional brewing process.<\/p>\n

\"Niida-Honke<\/a><\/p>\n

100 Percent Natural<\/strong><\/h2>\n

In 2011 the brewery decided to take a step in a more sustainable direction by using only organically grown rice in the sake making process. In 2013 they decided to take their ideals a step further and stopped adding lactic acid during the brewing process, at the same time they began to use an entirely natural yeast starter. In 2014 they made another big leap and stopped using sediment removers, making them the first brewery to create a brand of sake from entirely organic ingredients.<\/p>\n

\"Niida-Honke<\/a><\/p>\n

These days the brewery grows and harvests its own rice, completely pesticide and chemical fertilizer free, using methods such as hand weeding and tadpole shrimp to maintain the rice paddies.<\/p>\n

All of the water used in their sake is natural spring or well water, which is collected from land owned by the brewery. This water is used in every step of the sake making process, from washing the rice to cleaning the tanks.<\/p>\n

The company also strives to reduce its environmental impact by cutting down on packaging, and reusing returnable bottles.<\/p>\n

Take a look at their website here: https:\/\/kinpou.co.jp\/english.html<\/a> to get a better understanding of just how much effort and love and commitment goes into the sake made at Niida-Honke Brewery.<\/p>\n

\"We<\/a><\/p>\n

The Process<\/strong><\/h2>\n

Making sake is a complicated process if you are unfamiliar with the steps needed to create alcohol from natural ingredients.<\/p>\n

Because sake is made from rice, this is where the process begins.<\/p>\n

At Niida-Honke Brewery, rice is grown on their own land, by their own brewers and farmers. Once the rice is harvested they transfer it to the rice mill where it undergoes the first step, polishing.<\/p>\n

\"At<\/a><\/p>\n