Brewery's commitments

• Fermented in Wooden Tanks Only

  Our sake is fermented in wooden tanks made by rare artisans using roughly 100-year-old cedar wood which have been cultivated by the Japanese people for 400 years. The wooden tanks at Ninki Brewery are some of the largest ones found in Japan, allowing us to produce sake with highly complex and rich flavors.

• Bottled to Maintain Quality

  Flavor deterioration in Japanese Sake is due to light, temperature, and air. Thus, Japanese Sake are kept in bottles to prevent exposure to air and flavor deterioration, in contrast to keeping them in tanks.

• We make no compromises on brewing methods and equipment

  To make the real thing, we will spend as much time as it takes without taking shortcuts such as streamlining our brewing methods. We use wooden tools such as Japanese-style pots to steam the rice and cultivate the koji (fermenting agent) by hand. As we treat sake brewing like traditional art, we believe it does not need streamlining.