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Heiwa “KID” Junmai, with a wine glass, served with a ginger pork with egg tartar sauce
Heiwa “KID” Junmai
Heiwa “KID” Junmai, with a wine glass, served with a ginger pork with egg tartar sauce Thumbnail
Heiwa “KID” Junmai Thumbnail
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Heiwa “KID” Junmai

Wakayama prefecture

$47.00
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$47.00
Email me when available
Sign in to save for later

Junmai that appeals to youngins

This junmai is no old man sake. Yes, it has savory and sweet rice notes rather than their fruity floral counterpart junmai daiginjo. Yes, you can enjoy this both chilled and room temperature. But the soft yuzu brightness and hint of honey on the nose with the balanced nigami (bitterness) and slight weightiness on your palate showcases a new kind of junmai that perhaps the younger generation can get excited about!

Characteristics

Brand Heiwa
Brewery Heiwa Brewing Company
Category Junmai
Subcategory N/A
Taste Profile Light & Dry
Rice variety Gohyakumangoku,  Table rice
Yeast variety Association No. 701
Alcohol 15.0%
RPR ? 60%
SMV ? +4.0
Acidity ? 1.5
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Heiwa “KID” Junmai is cold (40-60°F) or room temp (70°F).
  • Recommended
  • Not Recommended

Region

Heiwa “KID” Junmai - Wakayama prefecture

Heiwa is made in Wakayama prefecture in the Kinki region.

Taste Metrics

Tasting Notes

  • Yuzu

    Yuzu

  • Honey

    Honey

  • Sweet Rice

    Sweet Rice

Recommended Pairing

  • Cheese

    Cheese

  • Meat

    Meat

  • Seafood

    Seafood

Heiwa Brewing Company

A sake-loving gentleman married into the Yamamoto family and established the brewery in 1928, on what was originally temple grounds. After the hiatus during World War II, the company was renamed Heiwa, meaning peace and harmony. When the current fourth-generation owner, Norimasa Yamamoto, came back from working in Tokyo in 2004, he switched the brewery’s focus from mass-produced sake to carefully made premium sake. The “KID” line is intended to express the local nature, including their pristine water. And yes, they want to nurture both their sake and young talents as one would nurture one’s own kid.

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