Since its founding in 1711, during the dawn of the Shotoku period, Niida-Honke has stood as a pillar of Japanese sake tradition in the peaceful expanse of Tamura-machi, Fukushima. Now led by Yasuhiko Niida, the 18th bearer of the “穏” (Yasu) name, this family brewery has crafted exceptional sake for over 300 years. Rooted in a deep respect for nature, Niida-Honke blends timeless methods with forward-thinking sustainability.

"MAMORU"—to protect—guides their craft. They source organic, pesticide-free rice from ten Fukushima farming collectives, enriching fields with rice husks and straw while using the Nakano method and tadpole shrimp to tame weeds. This devotion to purity earned them JAS "Organic Products" certification in 2009. Their water, a vital blend of crisp well-water and gentle spring, is revered, with all wastewater purified to honor the environment.

"SODATERU"—to nurture—extends their vision. With centuries-old fermentation mastery, they’ve ventured into non-alcoholic drinks and foods, using only organic rice, natural water, and 100% Kimoto yeast since 2021. Their sakes—Shizenshu’s lush sweetness, Odayaka’s calm grace, Tamura’s bold depth—fuse tradition and innovation in every glass.

Through "MINNA-NO-KURA," Niida-Honke welcomes all, hosting events at their store and gallery to connect with the community. Their creed—keeping promises—shapes their mission: safeguarding Japan’s rice fields and cultivating Tamura-machi into a thriving, self-reliant countryside.