**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%i) Ippanmai (60%) **Yeast: **K701 **Acidity:** 1.5
**Water:** Koyasan Nansui ** SMV:** +4 ** Alcohol: **15%
**Recommended temperature:** Best served chilled or at room temperature.
**Food Pairing:** Rich, savory foods are best, but is also clean enough to work well with fresh sushi.
Rice growing, lots of water and a temperate climate are the three essential ingredients to produce an exceptional sake like that made with care by Heiwa Shuzo, founded in 1928. It is in the heart of Wakayama prefecture, to the south of Japan's main Island, that the miracle happens. Carried along by master craftsmen in search of perfection, Heiwa Shuzo know-how can also be found in natural fruit liqueur. Without color nor additives, of course! "Men created sake, sake created men"... Such is the philosophy of Heiwa Shuzo. A philosophy, rich in the knowledge we need, to understand that the choices the master craftsmen make regarding ingredients, processes and storage feed their demands of quality and their search for perfection.
KID sake : KID comes from the image of "Kishu climate" (former name of Wakayama Prefecture) and also represents child innocence and freedom. The KID range created by Heiwa Shuzo aims to make the sake charm known to new generations who rarely consume it because they do not know it. Its pasteurization is called manual. It is made according to the "binkan hiire" method: the sake is bottled but the bottles are not completely closed. They are first heated to + 65 ° C. This low pasteurization preserves taste and scents to the beverage and a nice freshness.