Haru no Kunpu is the softer, gentler side of Winter's Shiboritate release, which might be the most popular/top seller of Winter nama here at Sunflower.
The astringency of Shiboritate is missing, and in its place a slightly lower acidity (1.7 vs 2) and slightly higher sweetness/density (SMV 0 vs 1), incremental to be sure, but the overall effect is one of greater softness.
The flavor profile-- while not a sweet sake-- reminds me of cherry heads candy, strawberry yoplait yogurt, Queen Anne cherries, and sakura mochi. It's shockingly easy to drink-- the obvious choice for a warm and lazy afternoon in the sun.
Stats:
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Grade: Junmai Ginjo
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Rice: Gohyakumangoku (local)
- Polishing: 50%/55%
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Yeast: 1801, 901, 14, 10
- Starter: sokujo
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Acidity: 1.7
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Water: Koyasan Nansui (soft)
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SMV: 0
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Alcohol: 15%
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.
Brewery:
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.
