KID Muryozan Junmai
A rounded rice core, soft water and a composed Junmai frame.
Muryozan in a Junmai register
Yamada Nishiki from Hyogo’s Special-A district is polished to 50% for kōji rice and 60% for kake rice. Soft water from the Koyasan area and a restrained yeast profile give the Muryozan line a rounder, rice-led Junmai expression.
How it tastes
Silky texture, gentle rice depth and measured acidity. The finish stays clean, making room for dashi-led dishes and white fish.
The balance between rice umami and gentle acidity holds steady throughout.
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-led dishes
- Tofu
- White fish
- Mild Thai curries
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 Muryozan Junmai at your restaurant or retail venue? Our team can provide information on availability, storage requirements and trade terms.
