Heiwa Shuzou "Kid" Junmai Ginjo Hiyaoroshi: A Sake For The Autumn

With the importance of seasonal cuisine and drink in Japan, it's natural that seasonal Sake would be produced as well. Hiyaoroshi is a type of Sake made specifically for the Autumn and its history extends back to the Edo period. September 9 is the official first date for the release of this style of Sake. Hiyaoroshi is pasteurized once, in the winter or spring, and then aged over the summer before being released in the autumn, without a second pasteurization. 

Although it's now winter, I opened a bottle of the Heiwa Shuzou "Kid" Junmai Ginjo Hiyaoroshi ($39), to accompany a dinner of salmon. Heiwa Shuzo, founded in 1928, is located in a valley outside Kainan City in Wakayama Prefecture. The brewery is situated on a spot where a temple once stood for over 500 years. The brewery was renamed after the end of World War 2, and "Heiwa" basically translates as “peace” or “harmony.” Heiwa was awarded Brewer of the Year at the International Wine Challenge (IWC) in 2019 and 2020, a back-to-back win that had never been accomplished by any other Sake brewery. 

Their "Kid" brand is relatively new, a bit over ten years old, and the name is an abbreviation of two words, "kishu" and "fudo." Kishu is the former name of the Wakayama Prefecture, and Fudo means the "environment." It is also said that the name refers to the sake's "playful, bright, energetic profile." It was intended to appeal to the younger generations, those who previously saw Sake as only a drink for older people. 

The Heiwa Shuzou "Kid" Junmai Ginjo Hiyaoroshi is made with Gohyakumangoku rice that was polished down to 55%. They use a natural water source, the Koyasan Nansui, which is said to be "soft and luscious." It also has a 15% ABV, a Sake Meter Value (SMV) of +1.5, and an Acidity of 1.7 (making it more acidic than average). The label states that it can be served chilled, warmed or at room temperature. 

It was a delicious Sake, with a soft and rich mouth feel, but crisp acidity balancing the richness. It was fruity, with tastes of banana, citrus, apple, and hints of raspberry, and also had some steamed rice flavors. It was rich in umami, especially on the finish, and made for an excellent pairing with the fatty salmon. Definitely a heartier Sake for the cooler Autumn weather, although it would work well in the Winter as well. Next time, maybe I'll warm it up, especially this winter.