Ninki

Within the Tohoku region, known for its numerous volcanoes and imposing mountains, Japan's Ninki Ichi is committed to producing fine sake using an approach based on tradition and craftsmanship. The foundation of this sakagura, located in the city of Nihonmatsu, dates back to 1897, and Ninki Ichi has always stood for the extraordinary standard of its sake. The Japanese word 'ninki' itself means 'popular', underlining the high consumer acceptance of this sakagura 's sakes.

The water used by Ninki Ichi for its sake comes from underground streams fed by the springs of Mount Adatara, which are rich in minerals, originating from melting snow. The fermentation process takes place at a low temperature in a very slow and gradual manner inside ancient cedar wood vats. These are some of the largest vats in the whole of Japan, with capacities of up to 6,500 litres, adding to the complexity of the sake. The art of making these vessels has over 400 years of history and requires great skill on the part of the craftsmen, who use refined techniques to give the vats extraordinary longevity. Ninki Ichi also uses wooden tools and traditional rice cooking machines, emphasising the ancestral character of the production process and excluding the use of industrial technologies. To prevent oxidative phenomena, the sake is then left to mature in bottles rather than in tanks, protected from light, high temperatures and oxygen.

Ninki Ichi signature sakes belong to the Ginjo category, one of the most prized in the complex world of sake, whose name, not surprisingly, can be translated as 'special fermented'. This type requires a polish of at least 60% and allows the addition of a small amount of alcohol at the end of fermentation, which adds structure and aromatic intensity to the sake, and also improves its shelf life. Those of Ninki Ichi are thus sakes with a rich but elegant style and long persistence. In addition to sake, this company also makes fine shochu according to strict traditional techniques from ingredients such as barley, sweet potatoes, rice and buckwheat.