HideMichi Shibata, master brewer of Heiwa Shuzō, maker of the fine sake “KID,” has his reasons for enjoying a glass as a guest at the brewery’s own bar.

KID was featured in Otona no Shumatsu magazine
May 25, 2025

Of course, sake brewers drink sake themselves. These professionals, who know their brew better than anyone and love it like their own child, how do they enjoy it? We visited Heiwa Shuzō in Kainan City, Wakayama. Master brewer Hide Michi Shibata not only crafts sake but also doburoku, and goes beyond brewing to manage retail operations. This is a closer look at the true face of this innovative brewer.

Appointed Master Brewer at Heiwa Shuzō in 2006
【Hide Michi Shibata】
Born in 1974 in Belém, Brazil. Lived in Brazil until age 8, then moved to Osaka. Devoted himself to soccer through university, even joining a corporate team. Joined Heiwa Shuzō in 1999, studying under a Tajima master brewer. Became master brewer in 2006.

At the Table: Junmai at Room Temperature or Warmed
“My first drink is usually a highball. After that, I enjoy junmai sake either at room temperature or gently warmed, depending on the food,” said Shibata.

This is Hide Michi Shibata, master brewer at Heiwa Shuzō, who makes “KID.” The name comes from “Kishū no fūdo,” meaning the land and climate of Kishū. Brewed with pure spring water from Mount Kōya, KID is known for its smooth, light texture and gentle umami. The brewery also makes fruit liqueurs called “Tsuruume,” using Wakayama’s famous fruits, and craft beers under the “Heiwa Craft” label.

About 40 minutes by car from the brewery, Heiwa Shuzō runs a shop called “Heiwa Saketen” inside a commercial complex directly connected to Nankai Wakayama City Station. The shop carries all of the brewery’s products. Around eight brewers also work there as staff. The standing bar at the entrance serves as a gathering spot for them after a day of brewing.

At the Heiwa Saketen bar, brewers take turns working as staff and also stop by as customers. It is a rare chance to hear customers’ opinions directly and to enjoy the sake from their point of view.

Enjoying His Favorite Junmai Warmed
That evening, Shibata stopped by the bar and sipped his favorite KID Junmai gently warmed. Its mild ginjō aroma, steady umami, lingering finish, and crisp edge make it an ideal companion to food.

“You know that sense of relief when you come home from traveling abroad? I want my sake to be that—something you always return to and feel at ease with, even after trying many other drinks.”

Wakayama is famous for Kinzanji miso, made by fermenting vegetables, and is also the birthplace of soy sauce, which developed from the liquid created in the miso-making process. Shibata pairs his sake with fresh tofu topped with Japan’s oldest soy sauce, Mitsuboshi Shōyu.

“Kinzanji miso mixed with cream cheese and a touch of sanshō pepper goes perfectly with warmed sake. It’s a dangerously good combination—you could drink forever!” he laughed.

At home, Shibata’s wife—though she herself does not drink—always prepares the right drink for each dish. Chilled sake with pickled mizunasu eggplant, red wine with steak… and two or three times a month, his favorite fried spring rolls are served, paired with KID at room temperature.

“The crispy skin and the hot filling of minced meat and bamboo shoots actually pair really well with junmai sake,” he said.

In high spirits, he moved on to “Taihei Sakaba,” a bar across from Heiwa Saketen. This is a standard course for the brewers. With local specialties like boiled whitebait and grated yam over tuna, he enjoyed a few more drinks. His message home to his wife came a bit later than usual.

Founded in 1928, with “KID” as Its Flagship Since 2008
Founded in 1928, the brewery long sold sake in bulk to major companies, but in the 1990s it shifted focus to building its own brand. Today it makes liqueurs, craft beer, and doburoku as well. Its flagship sake, “KID,” launched in 2008, has steadily grown in recognition and is now loved nationwide.