Heiwa Shuzo KID Junmai Ginjo Nama "Haru no Kunpu"

Heiwa Shuzo KID Junmai Ginjo Nama "Haru no Kunpu"

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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."

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About this sake:

LikeĀ 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 doesnā€™t dissolve as completely in the brew as say, Yamadanishiki. As a result, the sake is a bit more more ā€œangularā€ 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,Ā but harmonious as a whole.

Heiwa Sake Brewery, 平和酒造
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 ā€œKIDā€ brand of sake. The name ā€œKIDā€ is an abbreviation of combining ā€œkisshuā€, the region where Wakayama lies, and ā€œfudoā€ meaning environment. The name ā€œKIDā€ is also indicative of the sakeā€™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.