29-31.8.2025_KID Pairing Dinner at Matayoshi, Bangkok Marriott Hotel The Surawongse

The event will be held on 28-29.8.2025.

■　KID Junmai Daiginjo Sparkling
— Bubbles of Youthful Brilliance —

KID Junmai Daiginjo Sparkling turns Wakayama rice into delicate bubbles. Heiwa Shuzo polishes Yamada-nishiki to 50%, brews a nama sake, and then lets it re-ferment inside the bottle. At 14% ABV it pours with fine mousse, aromas of green apple, melon, and blossom, and a brisk, clean finish.
It claimed the IWC Sparkling Sake Trophy 2019, International Sake Challenge Gold 2022, and multiple Fine Sake Awards medals. Heiwa Shuzo, founded in 1928 on temple land and steered by brewers averaging under 35, also secured back-to-back IWC “Brewery of the Year” titles in 2019–2020. Trivia: “KID” (紀土) means “land of Kii,” honoring local terroir and youthful audacity.

■　KID Junmai-Ginjo Karakuchi-Kid
— The Edge of Clarity —

KID Junmai Ginjo Karakuchi-Kid delivers an ultra-crisp profile for devotees of clean, dry sake. Heiwa Shuzo blends pure Wakayama spring water with Gohyakumangoku and Yamada Nishiki rice polished to 55%, then ferments it to 15% ABV; the sake meter value is +6. Aromas of green apple skin, young pear, and a hint of white pepper glide into slate-like minerality and a brisk, bone-dry finish.
Founded in 1928 on former temple land, Heiwa Shuzo has vaulted from a regional brewery to a global standout, claiming back-to-back IWC “Brewery of the Year” honors in 2019 and 2020, and securing a Kura Master Gold Medal in 2022—proof of its contemporary edge. The bold kanji 紀土 on the label reads “Land of Kii,” a nod to Wakayama’s ancient name.

■ KID Muryozan Junmai-Ginjo
— Springs of Time, Crowned in Gold —

KID Muryozan Junmai Ginjo channels the pristine springs of Mount Koya and Yamada Nishiki rice polished to 50%. After slow maturation, it glides across the palate with a velvet-soft texture. Aromas of white peach, lychee, and muscat unfold into succulent melon, pineapple, and a flicker of sansho spice, finishing crystal-dry at 15.5% ABV.
In 2020, it swept the International Wine Challenge, winning both the Junmai Ginjo Trophy and the ultimate Champion Sake title—the first Wakayama label ever to achieve this double honor.
“Muryozan” recalls a 12th-century temple once tended by the founding family, while KID (紀土) translates as “Land of Kii,” celebrating the local terroir and the youthful brewers shaping the future of sake.

■　KID Muryozan Junmai-Daiginjo
— Summit of Purity —

KID Muryozan Junmai Daiginjo sits at the summit of Heiwa Shuzo’s portfolio. Grade-A Yamada Nishiki rice from Hyogo is polished to 40%, fermented with Association No.1801 yeast, then cool-rested to reveal velvety layers of white peach, melon, and a hint of cedar before an impeccably dry farewell at 15.5% ABV.
The bottle’s pedigree is glittering: Gold Medal at the International Wine Challenge 2020 (Junmai Daiginjo Division); Gold at the U.S. National Sake Appraisal 2024; and earlier Gold honors at the 2017 IWC. Its sibling, Muryozan Junmai Ginjo, was crowned IWC Champion Sake in 2020, helping Heiwa Shuzo secure unprecedented back-to-back IWC “Sake Brewer of the Year” titles in 2019 and 2020.
Founded in 1928 on former temple grounds, the Wakayama brewery draws ultra-soft spring water rising from beneath sacred Mount Koya.

■　FURUTSURUUME 10-Year-Old
— A Decade in Harmony —

FURUTSURUUME 10-Year-Old is the jewel of Heiwa Shuzo in Wakayama, Japan’s plum heartland. Nanko ume plums are steeped for four months in junmai sake, rested for two years in tanks, then matured for eight more years in ex-bourbon and ex-sherry casks—one of the longest wood-maturation periods in umeshu. After a decade, it pours deep amber with aromas of raisin, fig, and toasted almond, offering a velvet-soft palate and a poised, dry finish.
“Tsuru-ume” symbolically links the crane—a sign of longevity—to renewal, while “Furu” means “aged.” Time itself is the master blender, transforming local fruit and sake into a rare ten-year-old symphony.
Founded in 1928 on former temple land, Heiwa Shuzo brews with ultra-soft spring water from Mount Koya and has twice earned the IWC “Sake Brewer of the Year” title, blending spiritual terroir with youthful innovation.