With the goal to create the new standard for next generation Sake in Japan, Heiwa brings us KID Junmai Daiginjo. Aromas of strawberry, cotton candy and mango giveway to a soft, yet vibrant sensation on the palate. KID Junmai Daiginjo has well balanced acidity that gives way to a clean finish.

This sparkling Sake from Wakayama has a creamytexture, fresh citrus notes and invigorating finish.There are notes of lime and ripe apple on the noseand flavours of coconut, white flowers, honey melonand rice with bold bubbles, fine mousse. Clean andfresh aftertaste??In 2019 KID Sparkling was awarded the gold medalas Best Sparkling Sake at the International WineChallenge.?

This is the only dry sake in KID's lineup. It has a gentle, slightly sweet aroma. The sake has a soft mouthfeel, and the rich umami gradually spreads, making it irresistible. From within, a clean sharpness emerges, tightening the flavor. Despite its sharpness, the sake retains the rich quality unique to Kid, and it finishes with a refreshing crispness. This is a classic sake that is delicious whether served chilled or warmed.

With the goal to create the new standard for next generation Sake in Japan, Heiwa Shuzou introduces KID Red (meaning AKA in Japanese) - AKA KID. Heiwa is located in the northern part of Wakayama and there are still many archaeological sites from 300 BC where rice farming and sake production were active. Heiwa is looking into their roots and decided to use Akamai (red rice), which is an ancient rice strain. You will enjoy its savoriness and nice depth in the taste, as well as this beautiful color. Aromas are like honey and toasted rice. Recommended pairing: Steak, Yakitori, Teriyaki Recommended temperature: Chilled well; can be warmed to enjoy the sweetness and its aroma.

A classic doburoku made simply from rice and koji unfiltered, softly sweet, and refreshingly clean. Using 100% Nikomaru rice from Wakayama, this brew highlights a gentle sweetness and delicate umami that let the true flavor of rice shine. Tiny bubbles from natural fermentation give a lively texture, while the calm aroma of freshly steamed rice adds comfort.

This Heiwa Shuzo Tsuru-ume Yuzushu is made with a one-year-old Junmai Sake and Yuzu juice, at a 1 : 1 ratio. This is higher than most Yuzushu produced else where.The yuzu fruit is grown in Wakayama and is juiced with its peel, giving all the qualities of the fruit, sweet, sour & bitter. This example has a marvelous full aroma of fresh yuzu, with a zesty, citrus tart character and a fruit sweetand fresh finish. Its very fruity, sweet notes similar to lemon and lime are extremely refreshing. Store Yuzushu in a cool dark place, trying to avoid direct sunlight. Once opened the Tsuru-ume Yuzushu will last well for at least 8 - 10 weeks, ideally in a refrigerator.

This plum wine is made from only the ripest and most mature Nanko plums from Wakayama prefecture​. The name 'TSURU' is a crane bird that symbolises longevity and good fortune in Japanese culture. 'UME' is the Japanese plum with its flower heralds the start of spring and its fruit is used as the main ingredient in plum wine.​ In Japan, crests have long been respected and placed in important places, such as on family crests, ceremonial dresses, and wedding and funeral utensils. TSURU UME's crest is placed on this plum wine's bottle label as the face of the liqueur, showing its high quality made from the finest ingredients without any additives.​ 'Nanko' plum is said to be the finest Ume plum in the world with fruity and juicy consistency similar to peaches. ​The base sake used on this liqueur is matured for two years to compliment the fully ripen and juicier fruits blended.

Tsuru-ume Kanjuku Nigori or ripe plum with cloudy peach uses peach paste from Heiwa’s local farm in Wakayama, mixing with their Kanjuku plum sake. You will love the balance of sweetness from peaches and acidity from plums. ​​It displays a deep peach hue in the glass. Aromatically this is incredibly complex, with red plum present but complemented by a swathe of ripe stone fruit in the form of peaches, nectarines, and dried apricot. Add to this the subtle sweet elements of vanilla and tonka bean and it's an exceptionally pure and inviting nose. On the palate the viscosity is immediately apparent, yet the fresh acidity keeps the notable sugar in perfect balance. Flavours are a near replica of the nose, showing red plum and waves of ripe stone fruit, supported by white chocolate, vanilla bean and creme brulee.

This Tsuru-Ume ICHIGO (Strawberry) is a seasonal limited product from Heiwa Shuzo. ​​This Strawberry Umeshu use the Tsuru-Ume Ripe Plum Umeshu as the base, with fresh Wakayama strawberries from local farms in Kishigawa nearthe brewery. The strawberries are macerated to extract all that super-ripe, plump, berry flavor.​ The result is a strawberry jam delight in a pour, with a beautiful deep red color and a flavor thatis tangy and refreshing. We suggest leaving it inthe refrigerator and enjoying sips on rock, mixingit with a splash of soda, or even floating it with vanilla ice cream! ​

Aged in five different types of oak barrels (sherry, bourbon, whiskey, brandy, new oak). After a total of 10 years of aging, the Umeshu is carefully blend by the master blender to create one of the oldest oak-aged Umeshu in the market.

The rich flavor warms the heart. Beautiful Junmai Daiginjo. The slogan of Miyakanbai is "The sake which calls Spring in mind." Flagship of Kanbai Shuzo, this sake exhibits excellent structure with clean and refreshing acidity on the finish. Finish is moderately dry & this sake matches well with richer cuts of maguro & grilled wagyu.

A gorgeous ginjo fragrance that makes you feel fruits and flowers, and a taste of ripe rice that spreads freshly. The lingering taste is moderate, yes it remains faint yet sharp. This is one of the gems in the Miyakanbai collection. It is also very popular with women. The slogan ofMiyakanbai is "The sake which calls Spring in mind."