More about the special Sakes from Japan
Info provided by Fifth Taste
HEIWA SHUZO / Wakayama Prefecture
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.
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.
|
HEIWA SHUZO “KID” JUNMAI
With the goal to create the new standard for next generation Sake in Japan, Heiwa Shuzo brings us “KID” Junmai, which exhibits a soft mouth feel and offers an acidity that is well balanced with the gentle umami of sake rice. Brewed using the soft and clean spring water of Wakayama Prefecture, “KID” Junmai opens the door for sake beginners. Rice: Gohyakumangoku (50%) Ippanmai (60%) Yeast: K701 Acidity: 1.5 Water: Koyasan Nansui SMV: +4 Alcohol: 15% Best served: Chilled or at room temperature. Food pairing: Hearty roasted meats, firm cheeses, tuna poke. |
|
HEIWA “MURYOZAN” JUNMAI GINJO
Muryozan is the highest grade series of the KID sake lineup. Heiwa uses Grade A Yamadanishiki from Hyogo and a milling rate of 50% for this Junmai Ginjo. This Sake won the International Wine Challenge (IWC) Champion Sake 2020, which was picked from 1400+ kinds of sake. Heiwa Shuzo also received Sake Brewery of the year in 2020, two years in a row; a feat accomplished by no other brewer in the history of IWC Rice: Yamadanishiki (50%) Yeast: 901 Acidity: 1.6 Water: Koyasan Nansui SMV: +2.5 Alcohol: 15% Best served: Chilled. Food pairing: Grilled octopus, miso marinated cod. |
BANJO JOZO / Aichi Prefecture
“It all begins in the rice fields.” The KUHEIJI brand believes the job of brewing is filled with both romance and drama, and it all begins in the soil of their locations in Nagoya, Kurodashō, and Morey Saint Denis, where every year they pay particular attention to the changes that affect their crops. Only by them cultivatng their own rice can we experience the story that is written out in the fields with every vintage and terroir.
“It all begins in the rice fields.” The KUHEIJI brand believes the job of brewing is filled with both romance and drama, and it all begins in the soil of their locations in Nagoya, Kurodashō, and Morey Saint Denis, where every year they pay particular attention to the changes that affect their crops. Only by them cultivatng their own rice can we experience the story that is written out in the fields with every vintage and terroir.
|
KUHEIJI “EAU DU DESIR” JUNMAI DAIGINJO
An elegant, harmonious sake made with brewing techniques designed to impart flavors faithful to the rice that they so painstakingly grow. Eau du Desir is created for the palates of sake drinkers veteran and novice alike. Made with Yamadanishiki late growing breeds, this brew features the deep and profound flavors indicative of this variety. These grains are also well suited for long-term aging, while gifting the sake brewed from them a velvety and pleasant mouthfeel. Rice: Yamadanishiki (50%) Yeast: Proprietary Acidity: n/a Water: n/a SMV: n/a Alcohol: 16% Best served: Chilled. Food pairing: Pan-seared Foie Gras, uni, ratatouille. |