Niida Shizenshu from Niida Honke

IMG_0789

The minimalist label of the Niida Shizenshu (にいだしぜんしゅ) is a hint of what to expect. Niida Honke (仁井田本家) in Fukushima prefecture strive to reduce their environmental impact in a number of ways such as reducing packaging and since 2011 they have been using sustainable organic rice which they harvest themselves along with a traditional brewing method without the addition of lactic acid. The Junmai Ginjo (60% polishing remaining) and the Junmai (80% polishing remaining) Genshu (undiluted) are both made using the Kimoto starter method. Toyo-Nishiki rice variety was used and they both have delicate aromas with a textural softness and generous umami.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s

Create a website or blog at WordPress.com

Up ↑

%d bloggers like this: