Niki Shuzo　|　Hida Jizake Gura

Niki Shuzo(Takayama)

history

Founded in 1695, the tradition continues to this day

According to documents of sake trade remaining at the brewery, Niki Sake Brewery began brewing sake in 1695 (Genroku 8). This was around the time when Hida came under direct control of the shogunate and the shogunate ordered the destruction of Takayama Castle. The family originally lived in Ishikawa Prefecture, hence the name “Kagaya,” but they moved to Hida, where many different cultures have developed, and set up a brewery in Kamininomachi, Takayama City, which is now known as an old townscape, and began brewing sake. They have continued to brew sake to this day as one of the oldest sake breweries in Hida Takayama, with the 15th generation running the business. In the center of the brewery there is a well from which the clear, cool well water used for brewing boils, and the brand name “Tamanoi,” named after the appearance of the well, has been loved by people since ancient times as a Hida Takayama sake.

Sake brewing

Unchanging and new flavors through ginjo brewing

With the ever-changing seasons, there is delicious sake. The pure water of the mountainous region of Hida, the excellent sake rice grown there, and the cold winter climate. This rich environment transforms the sake in season into something delicious. The various climates and geographical features created by the seasons of spring, summer, autumn, and winter are also elements that make sake taste better, and we take these factors into consideration when making sake that suits each season. Niki Sake Brewery has continued to preserve its flavor through its long history and tradition since its founding, and is the only ginjo brewery in Hida that brews sake exclusively using ginjo brewing methods. You can find unchanging deliciousness, as well as newly created deliciousness. You can feel the brewer’s commitment to their sake, wanting you to enjoy the best flavors according to the season.

Ginjo sake brewing

Sake born from the heart, wisdom and skill of the brewery

At Niki Sake Brewery, skilled master brewers from Noto and Niigata work diligently with the Hida brewers during the winter. The sake brewing process is carried out using a traditional method known as ginjo brewing, which is used to make daiginjo and ginjo sake. The sake is brewed using the techniques of the master brewers and well-polished sake rice (polished to a polishing ratio of 60% or less), which is fermented slowly at low temperatures. This requires thorough quality control of the sake rice and yeast specifically for ginjo brewing, as well as temperature control, making it a more time-consuming and labor-intensive process than usual. However, the resulting sake has a rich, vibrant aroma, is free of unpleasant flavors, and is easy to drink. This ginjo brewing process enhances the umami of Niki Sake Brewery’s sake.

Sake season

Delicious sake for each season

At Niki Sake Brewery, we brew seasonal flavors, cherishing the spirit of enjoying the seasons. Although we only brew sake in the winter, we ship sake that suits the season depending on the brewing method. “Himuro Daiginjo Namazake”, which is shipped from early spring, is a pioneer in shipping daiginjo sake unpasteurized, which started the unpasteurized sake boom from the modern era when refrigerators became widespread until the present day. And Himuro’s sister product, “Himuro Junmai Daiginjo Namazake”, is made using junmai brewing to make ginjo sake, so it is a limited edition product that sells out by autumn. “Daiginjo Hiyaoroshi Akirei no Honoo” is a sake made from daiginjo pressed in the winter, which is aged over the summer and released in the autumn when the flavor has come through. In this way, each season gives us the luxurious flavors nurtured by Hida.