SAKE/Heiwa Shuzo

KID Ginjo 2025

KID Ginjo 2025

Heiwa Shuzo was established in 1928 in Wakayama prefecture. Their goal is to create products that reflect the landscape, climate and raw materials of their birthplace - Wakayama. The brewery is surrounded by mountains providing soft pure water perfect for brewing sake.

This Junmai Ginjo from Heiwa Shuzo is made with Yamada Nishiki & Gohyakumangoku rice. A light & fruity style that is well balanced. The palate is layered and fresh with a fine acidic backbone. Perfect on its own or with a variety of dishes.

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$61 AUD
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PRODUCT

KID Ginjo 2025

PRODUCER

Heiwa Shuzo

REGION

Wakayama

NOTES

YEAR: 2025

RICE TYPE: Yamada Nishiki / Gohyakumangoku 

RICE POLISHING: 50% & 55%

ALCOHOL: 15%

YEAST STRAIN: #1801 & #10 

SERVE: Chilled

Classification

Junmai • Pure Rice Sake
Ginjo • Rice polished to 60% or less

STORAGE & Handling

STORAGE: Store sake in a cool dark place, trying to avoid direct sunlight. 

HANDLING: Once opened this sake will last well for at least 3 - 4 weeks, ideally in a refrigerator. 

Profile
Fragrance (4/5)
Impact (3/5)
SweeTness (3/5)
Acidity (2/5)
Presence (3/5)
Earthiness (2/5)
Tail (3/5)
Producer Profile

Heiwa Shuzo

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.

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