Type
Heiwa Shuzo · Wakayama
Heiwa Shuzo KID Junmai Ginjo Nama "Haru no Kunpu"
$39.00
No sales tax — Oregon
Rice
Gohyakumangoku (local)
Prefecture
Wakayama
Flavor profileEach scale is our tasting-room read on where this bottle sits between two extremes — dry to sweet, light to full-bodied, soft to acidic, and subtle to aromatic. These are subjective, however, and will shift with food, serveware & temp.
DrySweetBalanced: a bit of fleshy sweetness. Fruit notes taste more round and juicy, chocolate notes have more heft. Typical sweetness for modern styles. Some people will read "3" as dry.
LightFullLight: lean and easy, mellow, has enough flavor and umami to give it character but generally really easy to drink. This is the most common weight for junmai ginjo/ginjo sake.
SoftAcidicSoft: the most common degree of acidity for sake. A little bit of acidity to give it structure and keep the flavor refreshing, but acidity isn't an important part of its identity.
SubtleAromaticAromatic: aroma is a big part of this sake's character and design. Perfume fills the glass. Usually "4" aroma is coming from ginjo-ka (fruit, florals).
Haru no Kunpu is the softer, gentler side of KID's seasonal series. A slightly milder acidity (1.7) and slightly higher sweetness/density (SMV 0 vs 1), plus fruity aromatic notes, make Haru no Kunpu evoke a charming moment surrounded by Spring blossoms.
A sweet and fruity nose of strawberry yoplait and sakura mochi gives way to a surprisingly umami palette of steamed white rice and white mushrooms. KID Haru is shockingly easy to drink and positively delightful: a fine choice for a warm and lazy afternoon in the sun.
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."
About this sake:
Like all of their seasonal releases, KID is doing a few unique things with Haru. First they are using Gohyakumangoku rice, which is a harder, denser variety of rice that doesn’t dissolve as completely in the brew as say, Yamadanishiki. As a result, the sake is a bit more more “angular” in the mouth, in wine words we might call this tension. They are also using 4 different types of yeast and blending to achieve balance. 1801 lends notes of fennel and green apple, but it lacks umami. 901 lends richness and umami, but has mellower aromas of banana and melon. 10 (Kumamoto) brings melon and softness; 14 (Kanazawa) brings a bit of earthiness. Together they form a whole and show off KID's awesome yeast blending skills: different for each season, but harmonious as a whole.
Your case:
$30 flat-rate case shipping (up to 12 bottles) — the more you add, the less per bottle. Per federal requirements, an adult (21+) with photo ID must be present to receive the delivery.
Sake Club members: $20 shipping (up to 12 bottles) with your club bottles About the clubs
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Specifications
Region: Kansai
Type: Junmai Ginjo & Ginjo
Style: Namazake, Modern
Rice: Gohyakumangoku (local)
Rice-Polishing Ratio: 50%/55%
ABV: 15%
Starter: Sokujo
SMV: 0
Acidity: 1.7
Yeast: 1801, 901, 14, 10
Size: 720ml
Shipping
Available nationwide to states and counties that permit alcohol. No sales tax (Oregon). Flat-rate case shipping; in-store pickup available.
Pick up in person
Shop open Tu–Sun. Order online and pick up at the shop — 107 SE Washington St. #121, Portland, Oregon.
