全てが、木桶造り。
全てが、瓶貯蔵。
Wooden Fermentation Tanks
All bottle aged and Decanting

オーガニック日本酒商品写真

オーガニック
日本酒

Organic Sake

日本・EU・CORのオーガニック認証を取得

Certified organic in Japan, Canada (which has equivalence in the USA and Taiwan), and the EU.
スパークリング日本酒商品写真

スパークリング
日本酒

Sparkling Sake

すべて瓶内で発酵し、米と米麹だけで造ったスパークリング日本酒

Sparkling sake made entirely from rice and rice koji, fermented in the bottle.
ワイングラスで飲む日本酒商品写真

ワイングラスで
飲む日本酒

Sake suitable with wine glass

味だけでなく、香りも楽しむ日本酒です

Sake to be enjoyed not only for its taste but also for its aroma.
木桶造りの様子の画像
吟醸だけしか造らない、
手造りだけでしか造らない蔵
We are a brewery that markes only ginjo.
We are abrewery that only make sake by hand.

An Emphasis on Traditional Methods and Tools,
and Wooden Fermentation Tanks

木桶造りの様子の画像

日本人が400年かけてつくった樹齢100年前後の杉材を使い、希少な職人技でつくられた木桶は100年を超えて使用に耐える優れた日本の伝統工芸品です。人気酒造の大桶は日本最大級の大きさ(7尺桶・6500L)を誇り、奥深く複雑な酒質を醸します。(日本酒のみ、鑑評会出品酒を除きます。)
本物を造るには、手間を惜しまず、時間をかけ、酒造りでの合理化はしません。木製の道具を使い、和釜で蒸し、手づくりで麹をつくっています。酒造りは伝統芸能と思えば道具も合理化しません。

Our wooden tanks are made from 100-year-old cedar trees in a process refined by Japanese artisans for over 400 years, using techniques that make them incredibly durable, with useful life spans of over 100 years. Sadly, there are now very few people left who can make these tanks. Ninki Shuzo's wooden tanks are among the largest in Japan (6,500 liter volume), and they help add immense depth and complexity to the sake. All our sake, except for competition brews, is fermented in wooden tanks.
The creation of great sake means cutting no corners, taking plenty of time, and not pushing to modernize the brewing process. We use wooden tools, traditional steamers, and make our rice koji by hand. When you consider sake brewing a cultural art, it makes no sense to modernize the tools.

木桶造りの様子の画像
瓶貯蔵の様子の画像
吟醸だけしか造らない、
手造りだけでしか造らない蔵
We are a brewery that markes only ginjo.
We are abrewery that only make sake by hand.

ALL BOTTLE AGED and Quality Controlled

瓶貯蔵の様子の画像

人気酒造に日本酒の貯蔵タンクはありません。すべて瓶で貯蔵しています。
日本酒の劣化は、光、温度、空気が原因です。日本酒の貯蔵は、瓶に詰める事によって空気に触れないため、タンク貯蔵に比べ劣化を抑止することができます。
人気酒造に日本酒の貯蔵タンクはありません。すべて瓶で貯蔵しています。
ボトリング後、空気に触れていないため、デキャンティングを行い多量の空気に触れることで急速に酸化し、まろやかさや甘味が増したように感じる効果があります。

There are no storage tanks at Ninki Shuzo, because all our sake is stored and matured in bottles.
Light, temperature, and oxygen are the enemies of sake. Letting our sake age in bottles helps protect it from air, and thus prevents deterioration better than tanks.
There are no storage tanks at Ninki Shuzo, because all our sake is stored and matured in bottles.
Since our sake is kept airtight in bottles, it has no contact with oxygen, and so decanting after bottling allows the sake to mix extensively with air all at once. This helps bring out the sake's natural smooth sweetness.

瓶貯蔵の様子の画像
吟醸だけしか造らない、
手造りだけでしか造らない蔵
We are a brewery that markes only ginjo.
We are abrewery that only make sake by hand.

手造りでしか造りません
All Hand Crafted

プラントで効率のいい酒造りを進めることによって、日本酒が工業製品化し、日本酒の価値そのものが失われたと言われています。文化を機械化することなど、本来はできなかったのです。
Some believe that as sake production has advanced and plant efficiency has improved, sake has become an industrial product and lost its true value. No one has been able to automate culture, though.
手造りの様子

吟醸しか造りません
All Ginjo Production

人気酒造では普通酒は造りません。だしをとって手間をかけて作った料理と、化学調味料で簡単に作った料理の味が違うように、私たちは手間を惜しまず、すべて精米歩合60%以下で長期の低温発酵にこだわり吟醸を造り続けています。
Ninki Shuzo does not make "futsushu" table sake, only premium ginjo sake, and all of it is made by hand, without shortcuts. The rice is milled to 60% or below, and brewed slowly at low temperatures in the traditional ginjo style. Just as you can taste the difference between cuisine made with care from natural ingredients, and food made by machine with artificial flavorings, one drink will show the difference.
仕込蔵

東北ならではの焼酎に
こだわります
Distilling Tohoku-Style Shochu

日本酒造りの技術を生かし、人気酒造ならではの本格焼酎をお届けします。 地元の美しい自然が育んだ芋、麦、米、蕎麦、等の原料と、澄みきった安達太良山の伏流水で、東北ならではの「きれいで洗練された焼酎」を造っています。
We bring our sake brewing techniques to making shochu, as well, to distill honkaku shochu as only Ninki Shuzo can. We use ingredients nurtured by the local landscape, including sweet potatoes, barley, rice, and buckwheat, along with pure spring water flowing from Mt. Adatara, to make clean, refined shochu evocative of the Tohoku-region.
人気酒造ロゴ
人気酒造の商品
Sake by Ninki-shuzo

オーガニック日本酒

Organic Sake

日本・EU・CORのオーガニック認証を取得
Certified organic in Japan,
Canada (which has equivalence in the USA and Taiwan), and the EU.

オーガニック日本酒商品画像

Organic has become the norm in the wine world, so why is it less common in sake?
One reason may be that, unlike wine, high milling removes pesticides from the surface layer of the rice, so it is considered safe even if the rice is grown in the normal way.
The problem, however, is that there is an organic certification system in Japan called JAS certification for agricultural products, and by obtaining this certification, the product can be certified as organic in other countries as well, but there is no JAS certification system for sake, which is supposed to be a processed agricultural product. However, as a processed agricultural product, sake does not have a JAS certification system.
In spite of the great effort that goes into the cultivation of completely pesticide-free ingredients, the level of testing that is required for certification overseas, and the expense involved, we at Ninki Shuzo hope to make organic sake available to as many customers as possible at a reasonable price.

オーガニック日本酒を買う
Buy Organic Sake
カートアイコン
人気酒造ロゴ
人気酒造の商品
Sake by Ninki-shuzo

スパークリング日本酒

Sparkling Sake

すべて瓶内で発酵し、米と米麹だけで造ったスパークリング日本酒
Sparkling sake made entirely from rice and rice koji, fermented in the bottle.

スパークリング日本酒商品画像

More than 50 years ago, when our brewery was in its infancy, my father, the previous generation, made sparkling sake.
In the 1960s, carbon dioxide gas was used to fill the bottles during bottling, but in the 1970s, the method was discontinued due to poor sales.
This was in spite of the fact that the Japanese are considered to be carbonated drinkers and are one of the top importers of sparkling wine in the world.
Later, in the 1990s, a type of sake was commercialized that was not carbon dioxide filled, but rather fermented in the bottle to seal in the carbon dioxide, like expensive sparkling wine.
More than 20 years later, about 20% of the total production at Ninki Shuzo is now sparkling sake.
The variety of sparkling sake, including "lightly fermented" sparkling sake with acidity and flavor, and clear, sophisticated, and luxurious sparkling sake without the lees, has been highly acclaimed and has grown into a new genre of sake.

スパークリング日本酒を買う
Buy Sparkling Sake
カートアイコン
人気酒造ロゴ
人気酒造の商品
Sake by Ninki-shuzo

ワイングラスで飲む日本酒

Sake suitable with wine glass

味だけでなく、香りも楽しむ日本酒です
Sake to be enjoyed not only for its taste but also for its aroma.

ワイングラスで飲む日本酒商品画像

The style of drinking sake in a wine glass, which is common in other countries, provides a delicate aroma that could not be felt with traditional Japanese sake containers due to its shape.
Just by transferring the same sake from a traditional Japanese cup to a wine glass, the taste changes so much that everyone can feel the difference.
For many people, this is the first time they have realized how rich and delicious the aroma of sake can be, and wine glasses are the best partner to bring out the hidden charm of sake.
Ninki Syuzo's Sake in a Wine Glass is a selection of sake that can be enjoyed in its full characteristics when chilled and drunk in a wine glass.

ワイングラスで飲む日本酒を買う
Buy Suitable with wine glass
カートアイコン
人気酒造ロゴ
人気酒造の商品
Sake by Ninki-shuzo

人気酒造ならではのお酒

Unique Sake from Ninki Shuzo

人気酒造ならではの酒商品画像

Ninki Shuzo's sake is unique in that it is all hand-made with koji steamed in Japanese kettles, all fermented in wooden vats, all stored in bottles, and pasteurized once as much as possible. We have created a lineup of attractive products that make the most of these characteristics.

人気酒造ならではのお酒を買う
Buy Unique Sake from Ninki Shuzo
カートアイコン
人気酒造ロゴ
人気酒造の商品
Sake by Ninki-shuzo

旬のおすすめ

Seasonal Recommendations

旬のおすすめ商品画像

It is said that Japanese people have the highest desire for freshness in the world, and in order to brew fresh sake throughout the year, Ninki Shuzo introduced a four-season brewing system when it was relocated after the Great East Japan Earthquake.
Now you can enjoy freshly brewed sake from summer to autumn, which was not possible with the previous "Kan-zukuri" brewing system, where sake was brewed only in winter and spring.
In the Kanzukuri, the sake was pasteurized in the spring, stored in tanks, matured over the summer, and bottled in its "hiya" form (without pasteurization).
Even though the seasonal characteristics of sake have diversified over time, the essence of enjoying sake with seasonal foods has not changed. We hope you will enjoy the seasonal recommendations of the Ninki Shuzo.

旬のおすすめを買う
Buy Seasonal Recommendations
カートアイコン
人気酒造ロゴ
人気酒造の商品
Sake by Ninki-shuzo

ウルトラマンシリーズ

Ultraman Series

ウルトラマンシリーズ商品画像

Ninki Shuzo is located not far from the birthplace of special effects wizard Eiji Tsuburaya, who worked on classic Japanese TV and movies, including the Ultraman series.
This sake is offered in support of the Ultraman Foundation children's charity, and part of the proceeds from all its sales will go to help create a better future for children through the foundation's work.

ウルトラマンシリーズを買う
Buy Ultraman Series
カートアイコン

お知らせ

Information

人気通信

Kuramoto-Blog

人気酒造のお酒を買う / To NINKI Shop
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