I once did a pepper (black pepper, cured pepper, sansho pepper) 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.
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%i) Ippanmai (60%)
- Yeast: 701
- Starter: sokujo
- Acidity: 1.5
Water: Koyasan Nansui (soft)
- 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.