Heiwa Shuzo "KID" Junmai Cup
Heiwa Shuzo "KID" Junmai Cup
Heiwa Shuzo "KID" Junmai Cup

Heiwa Shuzo "KID" Junmai Cup

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A subtle aroma of rich flavors-- sunflower seed, raw sesame seed, cream cheese frosting, quinoa-- greet you initially on pouring. Served room temperature or warm, KID Junmai is at its most expressive. The palate delivers much of the same, with classic yeast #7 notes of chewy dried banana, dried persimmon, molasses black bread, brown sugar, farmers' cheese, and rum. 

Easily one of my top 5 for everyday enjoyment and the big reason I championed so hard to get this brewery to Oregon!


Grade: Junmai (officially, however polishing is well above average).
Rice: Gohyakumangoku (50%) Ippanmai (60%)
Yeast: 701
Starter: sokujo
Acidity: 1.5
Water: Koyasan Nansui (soft)
SMV: +4
Alcohol: 15%

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.

Taking IWC (International Wine Competition) Gold in 2018 and 2019 in the Sparkling Sake category, judges describe KID Sparkling as follows: "Fresh aromas of tart, green apple, white flowers and pear. Bold bubbles, fine mousse. Clean and fresh aftertaste." (An honest, if boring, appraisal!)

I once did a pepper (black pepper, cured pepper, sansho pepper) pairing beside this sake and its interaction with the peppers was like magic. The sake tasted brighter, completely different, and the peppers transformed as well. With avocado toast drizzled in soy sauce and olive oil I also found a lovely combination: the sake sweetens the soy and just lets the buttery avocado and fruity notes of the olive oil come through.