- Grade: Junmai Ginjo
- Rice: Gohyakumangoku (local)
- Polishing: 50%/55%
- Yeast: 1801, 901, 14, 10 (same as the seasonal Hiyaoroshi, but wow what a difference in flavor!)
- Starter: sokujo
- Acidity: 2
Water: Koyasan Nansui (soft)
- Alcohol: 15%
Try serving with carpaccio (drizzled in evoo) and let the grassy thickness of the olive oil play with the grassy brightness of KID. Dishes finished with fresh mint (pomelo salad with mint and watercress, tabbouleh, lamb skewers) tend to work well thanks to the heightened freshness. Or, go traditional with sea bream & fugu sashimi or ume-shiso-kyu rolls, a staple in Wakayama.
Heiwa Shuzo was founded in 1928 and is located just outside Kainan City in Wakayama. The site where the brewery is located was a temple for over 500 years before the brewery was established. It wasn't until 1957 when Sake production commenced full-time. The brewery is located in a valley surrounded by mountains, blessed with high precipitation, resulting in a boundless supply of good quality soft spring water, perfect for brewing Sake.
Their incredibly soft and luscious water, known as Koyasan Nansui, flows down from Koyasan temple, a world heritage site. Heiwa gained massive popularity in Japan and overseas for their “KID” brand of sake. The name “KID” is an abbreviation of combining “kisshu”, the region where Wakayama lies, and “fudo” meaning environment. The name “KID” is also indicative of the sake’s playful, bright and energetic profile. Heiwa won Brewer of the Year at IWC in back to back years (2019 & 2020) a feat never accomplished by any other sake brewery.