Today, I will focus on introducing Heiwa Brewery, a long-established sake brewery in Wakayama Prefecture. Founded in the third year of Showa era (1928), this brewery is known for producing the Japanese sake “KID”, “Muryozan”, Umeshu (plum wine), the liqueur “Tsuruume”, as well as Doburoku and craft beer. The products, reflecting the skill and passion of the brewmaster, Mr. Norimasa Yamamoto, make the most of Wakayama’s rich natural environment.
Wakayama has long been known for its rice cultivation, with its history understanding in the Mizonokuchi archaeological site from the late Jomon period (From about 1300 years ago to about 2300 years ago.). The Japanese sake produced by Heiwa Brewery is made using locally sourced high-quality rice and pure water, through a unique brewing process. This sake is characterized by the high quolity of rice and its clean, crisp finish. It has won numerous awards at international competitions. Especially noteworthy, Muryozan Junmai-Ginjo was awarded the “Champion Sake,” the top prize, in the Sake category at the 2020 International Wine Challenge (IWC). They also won “Sake Brewery of the Year” for the second consecutive year.
The liqueurs are made from fresh local plums and fruits, and are a perfect blend of rich aroma and sweet and sour taste. The “Tsuruume” lines, in particular, focuses on drinkability and palatability, and its plum liqueurs, made without additives, boast world-class quality. Among them, “Tsuruume Kanjuku ( Fully Ripe) Nigori (Non-filter)” is characterized by its mellow flavor and refreshing aroma with peach paste added.
For craft beer production, they take advantage of sake brewing technology to create unique flavors through specific microorganism management and fermentation techniques. Aiming for an easy-drinking, characteristic flavor, the brewery uses water from “Koyasan”, a World Heritage holy mountain, and Wakayama’s famous products such as yuzu and sansho (Japanese pepper). Brewed by hand, introduce the world to the appeal of craft beer and the nature of the region. HEIWA CRAFT RED ALE won the Gold Award in the IRISH-STYLE RED ALE category at the World Beer Cup, the most highly prestigious beer competition in the world.
Also of interest is “Doburoku”. This cloudy sake has an attractive rice flavor and rich taste, and is served at the Heiwa Doburoku Kabuto-cho Brewery in Nihonbashi Kabuto-cho, Tokyo. Doburoku can be considered the ancestor of sake, and efforts continue to explore new potentials for it.
Under the leadership of Mr. Norimasa Yamamoto, Heiwa Brewery respects tradition as well as looking for innovation. Their sake, which takes advantage of Wakayama’s rich harvest, represents a wonderful tradition based on the local environment. I invite you to taste Heiwa Brewery’s lineup to enjoy the rich natural and historical flavors of Wakayama Prefecture. (Mr.Bacchus)