KID Junmai Ginjo sake, 15.5% 720 ml

Name: KID Junmai Ginjo sake, 15.5% 720 ml
Brand: HEIWA SHUZO
SKU: NISSH12
Price: 49.00 EUR
Availability: InStock

Ref : NISSH12

€49.00

Tax Included

€27.22 / L

Le nom KID vient de l’image du « climat de Kishu » (ancien nom de la Préfecture de Wakayama) et représente également l’innocence et la liberté identiques à celle d’un enfant.

La gamme KID créée par Heiwa Shuzou a pour volonté de faire connaître le charme du saké aux nouvelles générations qui en consomment rarement car elles ne le connaissent pas. Le saké KID junmai ginjyo a un niveau d’alcool moyen, soit 15%.

Sa pasteurisation est dite manuelle. Elle se fait selon la méthode « binkan hiire »: le saké est embouteillé mais les bouteilles ne sont pas complètement fermées. Elles sont tout d’abord chauffées à +65°C. Cette faible pasteurisation préserve goût et parfums au breuvage ainsi qu’une belle fraîcheur.

Le riz utilisé est un gohyaku mangoku décortiqué à 55%. La levure est de type n°9. Ce saké se consomme froid ou chaud. De robe légèrement jaune pâle, c’est un saké légèrement fruité, bien équilibré, avec un goût franc et une finale vive. À une température plus fraîche (+10°C) il exprime des notes douces de gingembre.

À une température plus élevée, son parfum frais est véritablement mis en valeur. Il exprime alors des notes de pommes rouges et dévoile une douceur rafraîchissante de poire comice.

Lightly pale yellow dress, it is slightly fruity, it is a well-balanced saké, with clean taste, in the bright end.
At a cold temperature (+ 10 ° C), it expresses soft ginger notes.
At higher temperatures, its fragrance of freshness really emerges. He expresses notes of red apples and reveals the refreshing sweetness of the pairs.

Our perfect agreements : all types of cooking and dishes; Beautiful for the steam cooking of mussels, Saint-Jacques, white fish. Perfect with Dashi and Dashi-based dishes.

Platinum Medal 2025: Kura Master is an annual competition that highlights Japanese alcohols. The jury is composed of French professionals of gastronomy.
Its objective is to value these drinks by associating them with Western cuisine, including French.

Data sheet

Origin: Wakayama, Japan
Brewery: HEIWA SHUZO
Weight: 1.8 L Net
720 ml net
Packaging: glass bottle brownish color
Ingredients: gohyakumangoku rice, yamada nishiki rice kôji
Storage: in the refrigerator between +2°C and +10°C
Volume of pure alcohol: 15,5%
Rice polishing ratio "seimaï-buai": gohyakumangoku rice 55%, yamada nishiki rice 50%
Kobo/yeast/Kyokai: Kyokai No.1801 Kobo & No.901
Acidity: 1.5
Filtering: natural
Appearance: pale yellow
Palate: fruity
Idéal tasting temperature: + 19 ° C
+35°C to +40°C
10°C
Service: natural bamboo cup
pottery sake cup
sake glass
Category: Ginjô
Junmaï
Recommandation: EXCESSIVE CONSUMPTION OF ALCOHOL IS DANGEROUS FOR YOUR HEALTH. DRINK WITH MODERATION. CONSUMPTION OF ALCOHOLIC BEVERAGES DURING PREGNANCY, EVEN IN SMALL QUANTITY, CAN HAVE SEVERE CONSEQUENCES FOR THE CHILD’S HEALTH. THE SALE OF ALCOHOL IS FORBIDDEN TO MINORS UNDER AGE 18
Excise category: I000

HEIWA SHUZO

Heiwa Shuzo since 1928

Located in a basin where it gets very cold in the mornings and evenings despite being in Wakayama prefecture known for its warm climate, with the three essential elements, rice growing, rich water and the climate suitable for Sake making, the exceptional Sake is made with care by Heiwa Shuzo, founded in 1928. We are in the heart of Wakayama prefecture, to the south of Japan's main Island, that the miracle happens. Carried along by master craftsmen in search of perfection, Heiwa Shuzo’s know-how can also be found in natural fruit liqueur, made without coloring nor additives. "Men created sake, sake created men"... Such is the philosophy of Heiwa Shuzo. A philosophy, rich in the knowledge we need, to understand that the choices the master craftsmen make regarding ingredients, processes and storage feed their demands of quality and their search for perfection.

Meaning of 紀土 – KID -

KID comes from the image of “Kishu (紀州) climate (風土)” (Kishu is the former name of Wakayama Prefecture) and also represents child innocence and freedom. The KID range created by Heiwa Shuzo aims to make thesake charm known to new generations of less knowledge who rarely consume it. Its pasteurization is called manual. The “Binkan Hiire” method is applied to some of the KID products: the sake is bottled but the bottles are not completely closed. They are first heated to + 65 ℃. This low pasteurization preserves taste and scents to the beverage and a nice freshness.

Commitment to liqueur

To produce world-class liqueur from fruits from Wakayama; this is our determination as well as an ultimate goal for us. (Wakayama ume (Japanese plum) production account for close to 60% of the total ume production in Japan.) We believe that ume-shu (ume liqueur) is the liqueur Japan should be proud of, which quality is high enough to meet international standard. While many liqueurs are produced with flavors, colorings, and acidulants, ume-shu is the liqueur that can have natural fruity taste without a use of such additives. Heiwa Shuzou started ume-shu production in 1995. Thanks to the Wakayama’s proud ume, support and research cooperation of Technical Center, and a great deal of trial and error of our craftsmen, we have succeeded in producing high-quality ume-syu. By producing such ume-shu of the highest quality of the world with the special attention to the ingredients, production method and cellaring, we would like to show our gratitude to the local people who have given us big support to develop this liqueur.