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.
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HEIWA TSURU-UME KANJUKU
Kanjuku means fully matured or ripe. Nankobai, their local plum in Wakayama, is one of the most popular kinds of plum in Japan, which offers some sweetness with a tart character. When you open this bottle, you quickly enjoy the fresh aroma of ripe plum. Rice: Nankobai Plum Yeast: n/a Acidity: n/a Water: n/a SMV: n/a Alcohol: 10% Best served: Chilled, on the rocks, or over ice with sparkling water. Food pairing: Soft cheeses, grilled chicken, sweet and sour pork. |
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HEIWA KID OMACHI Omachi rice, typically known for its rich and earthy characteristics, is brewed beautifully by Heiwa in typical KID style, creating a sake that opens with aromas of muscat and apple, followed by a smooth umami flavor that finishes dry and crisp, leaving you wanting more. Rice: Omachi (60%) Yeast: 1801, 901 Acidity: 1.7 Water: Koyasan Nansui SMV: +1 Alcohol: 15% Best served: Chilled. Food pairing: Bouillabaisse, seared steak. |
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.
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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. |
AKABU SHUZO / Iwate Prefecture
Leading the Sake industry in Japan out of lwate Prefecture is Akabu’s 6th Generation, the young and talented Master Brewer, Ryunosuke Furudate. Guided by their passion, Furudate and his team harness every bit of their soul to evolve sake production as we know it. Established in 1896, the original brewery was devastated by the Tohoku earthquake in 2011 and suffered complete destruction. It was in 2013 that the new brewery was built in Morioka City, and in 2014 the current era of Akabu was born. Despite the youth of this new generation, within their first few years, Akabu was awarded the Gold Prize in the Annual Japan Sake Awards 2016, followed by the distinction as the #1 ranked sake producer in all of lwate.
Leading the Sake industry in Japan out of lwate Prefecture is Akabu’s 6th Generation, the young and talented Master Brewer, Ryunosuke Furudate. Guided by their passion, Furudate and his team harness every bit of their soul to evolve sake production as we know it. Established in 1896, the original brewery was devastated by the Tohoku earthquake in 2011 and suffered complete destruction. It was in 2013 that the new brewery was built in Morioka City, and in 2014 the current era of Akabu was born. Despite the youth of this new generation, within their first few years, Akabu was awarded the Gold Prize in the Annual Japan Sake Awards 2016, followed by the distinction as the #1 ranked sake producer in all of lwate.
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AKABU JUNMAI GINJO Akabu Junmai Ginjo opens with aromas of apple followed by flavors of vanilla and almond milk. The acidity and refreshing sweetness are well balanced leading to a harmonious drinking experience. Rice: Gin Ginga (50%) Yeast: Iwate Yeast Acidity: n/a Water: n/a SMV: n/a Alcohol: 15% Best served: Chilled. Food pairing: Fresh salads with citrus, salmon carpaccio, oysters. |