
Heiwa Shuzo KID Junmai Ginjo Nama "Haru no Kunpu"
- In stock, ready to ship
Toji Shibata's words on the 2025 bottling, courtesy of the importer:
"Due to the effects of high temperatures this year, the rice was hardier than last year. Because of this, we used koji mold that produces more saccharifying enzymes, increasing the potency of the koji. We also reduced the amount of water and varied methods to steam the rice, making it softer so that it would dissolve more easily. The resulting aroma is more subdued than last year, with a good balance of sweetness and acidity on the palate. We hope you will enjoy this sake as an accompaniment to cherry blossom viewing, or pair it with dishes made with spring ingredients."
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About this sake:
Heiwa Sake Brewery, å¹³åé
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Location: Kainan-shi, Wakayama prefecture
Grade: Junmai Ginjo
Rice: Gohyakumangoku (local)
Polishing: 50%/55%
Yeast: 1801, 901, 14, 10
Starter: sokujo
Acidity: 1.7
Water: Koyasan Nansui (soft)
SMV: 0
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 āKIDā brand of sake. The name āKIDā is an abbreviation of combining ākisshuā, the region where Wakayama lies, and āfudoā meaning environment. The name āKIDā is also indicative of the sakeās 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.