Heiwa Shuzo "KID" Tokubetsu Junmai Omachi
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Omachi rice, typically known for its rich and earthy characteristics, is brewed beautifully by Heiwa in typical KID style, creating a sake that opens with aromas of muscat and apple, followed by a smooth umami flavor that finishes dry and crisp, leaving you wanting more. An absolutely gorgeous and perfectly balanced example of Omachi sake.
Prefecture: Wakayama
Grade: Junmai
Rice: Omachi (50%- kojimai, 60%-kakemai)
Yeast: 1801, 901
Starter: sokujo
Acidity: 1.7
Water: Koyasan Nansui (soft)
SMV: 1
Alcohol: 14%
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.
One of my go tos for all that is unctuous or umami. Osso bucco, beef bourguignon, bolognese, yakitori with a rich and sticky tare, mushroom takikomi gohan. Kid Omachi's backbone stand up to some rich flavors, but its fruity notes complement lighter fare just as well.