Rice, rice bran, more than 150 days in a wooden vat — and then another year in a wine barrel.

non° “Ta no Kidoairaku wine barrel No.0” is a craft fermented rice drink from nondo in Tono, Iwate, built through layers of agriculture, spontaneous fermentation, wooden-vat ageing and wine-barrel maturation.

No.0 begins with nondo’s own “Tono No.1” rice, grown without pesticides or fertiliser. Even the rice bran removed during polishing is returned to the fermentation, allowing the drink to express as much of the grain as possible.

Expressing the rice field itself

For nondo, “Ta no Kidoairaku” is not simply about producing a finished beverage. It is an attempt to express soil, rice, microorganisms, fermentation and human work as one landscape.

The team has cultivated rice without pesticides or fertiliser for more than twenty years, gradually developing the soil from which its distinctive “Tono No.1” rice is grown.

Returning rice bran to the brewing process is part of the same philosophy: exploring the full potential of rice rather than treating polished white rice as the only useful part of the grain.

Mizumoto, no added yeast, and more than 150 days in wood

The fermentation begins with mizumoto, without added cultured yeast, relying instead on naturally occurring microorganisms.

The mash then remains in wooden vats for more than 150 days.

This unusually long fermentation develops not only rice-derived umami, but also layered acidity and complex fermentation aromas far beyond the profile of conventional sake.

Bringing rice bran back into the drink

One of the defining features of “Ta no Kidoairaku” is the use of rice bran.

nondo’s view is that if rice has grown from healthy soil, the outer layers — rich in flavour and nutrients — should also become part of the final expression.

By returning material normally removed during polishing to the fermentation, the drink gains grain character, depth and a distinctive complexity of acidity.

For another perspective on the same rice-bran philosophy, see our article on the nondo Gonge Four-Bottle Set.

A third fermentation: one year in a wine barrel

After the long wooden-vat fermentation, part of the base liquid is transferred into wine barrels.

It then undergoes approximately one further year of third-stage fermentation and maturation at ambient temperature.

The wine barrel contributes more than simple oak aroma. It adds another environment for fermentation and ageing, deepening acidity, texture and length.

At IMAMI tastings, the drink has shown soft volatile aromas followed by cereal notes, delicate effervescence and complex, layered acidity that continues to change in the glass.

No.0 | The first vintage, dated 17 May 2022

wine barrel No.0 represents the first vintage of “Ta no Kidoairaku.”

Distribution records identify the base lot with the date 17 May 2022.

After its extended wooden-vat fermentation and roughly one year in wine barrel, No.0 emerged as the release that reveals the starting point of this series.

One bottle for now, one bottle for later

No.0 was released as a two-bottle set of 500ml bottles.

At release, nondo’s guidance distinguished between the two bottles: the bottle in the lighter-coloured case was intended to be enjoyed now, while the bottle in the darker case was suggested for further ageing before opening.

The idea is to experience the same origin at two different points in time.

Rather than treating bottling as the end of the process, nondo allows continuing change in the bottle to become part of the drink itself.

Chilled and gently warmed

IMAMI has served “Ta no Kidoairaku wine barrel No.0” at both chilled and gently warmed temperatures.

Chilled, the acidity and delicate effervescence feel more sharply defined.

As the temperature rises, rice and cereal notes open further and the acidity becomes softer and broader in texture.

The ability to change so clearly with serving temperature is part of the fascination of this unusual fermented drink.

non° Ta no Kidoairaku wine barrel No.0

Japan | Tono, Iwate | nondo (non°) | Craft fermented rice beverage / other brewed alcoholic beverage | Tono No.1 rice | Rice, rice bran and rice koji | Mizumoto | No added yeast | More than 150 days in wooden vat | Approx. one year of third-stage fermentation and maturation in wine barrel | 500ml

From field to rice, rice bran, wooden vat, natural fermentation, wine barrel and finally time in bottle, No.0 condenses nondo’s long pursuit of rice and terroir into a drink that sits well beyond a conventional idea of “aged sake.”

Available at IMAMI

IMAMI is a specialist retailer of wine, whisky, sake, craft fermented drinks and Japanese drinking vessels. For product availability, please enquire at IMAMI Ginza, IMAMI Shinsaibashi, or contact us.

As this is a rare release, availability changes frequently.