KID Junmai
Soft texture, calm aroma and a clean, everyday Junmai finish.
The steady centre of KID
Although classified as Junmai, KID Junmai uses a 50% kōji-rice and 60% kake-rice polishing structure. Koyasan soft water and a Kyokai No. 7 yeast lineage give the bottle a quiet, flexible profile for the table.
How it tastes
Calm aroma and a soft first touch lead into gentle rice depth. The finish is clean and easy to return to throughout a meal.
A quiet balance of aroma and umami sits at the centre of this sake.
Serve chilled to lightly warm, according to the dish.
From Wakayama to international acclaim
Founded in 1928 in Kainan, Wakayama, Heiwa Shuzo uses soft water from the Koyasan area to shape the refined texture of its sake.
At IWC 2019, Heiwa Shuzo won four Gold, three Silver and two Bronze medals and was named Sake Brewer of the Year. It retained the title in 2020, when Muryozan Junmai-Ginjo was also crowned Champion Sake. The brewery returned to the award’s shortlist in both 2025 and 2026.
Launched in 2008, KID brings an open, food-ready expression to the table, while Muryozan is a more focused premium line rooted in the brewery’s history. Together, they range from lightness and ease to quiet depth.
Verified international recognition
Listed only where official IWC, Kura Master or ISC records can be attributed to this exact label. Separate polishing ratios and other variants are excluded.
At the table
- Dashi-based dishes
- Steamed seafood
- Mild Thai preparations
- Vegetable dishes
Related products
Compare the daily KID range with the more concentrated Muryozan expressions.
Related stories
Only related BG articles are linked here.
Interested in listing KID Junmai at your restaurant or retail venue? Our team can provide information on availability, storage requirements and trade terms.
