The Sake Anatomy › Sake Brand Index › KID
No.36 · Brewery Profile
KID紀土 · Heiwa Shuzo 平和酒造
Founded in 1928 in Kainan, Wakayama, Heiwa Shuzo brews KID — a name expressing ‘the climate and character of Kishu’ and the young brewers who make it. The brewery also makes Tsurumume umeshu and craft beer, and KID is a popular, well-priced export junmai.
Who makes KID?
Heiwa Shuzo, founded in 1928 in Kainan, Wakayama. The name KID expresses “the climate and character of Kishu” and the young brewers who make it; the brewery also produces Tsurumume umeshu and craft beer, and KID is described as a popular, well-priced export junmai.
What does KID taste like?
Tagged Elegant & Refined and Aromatic & Fruity, KID’s three tiers climb in aromatic intensity: the everyday Junmai is clean and food-friendly at 3/5 aromatic, the Junmai Ginjo brings elegant umami at 4/5 aromatic, and the Junmai Daiginjo tops out as “the fragrant premium tier” at a full 5/5.
Which bottle should you try first?
Start with the Junmai, described as “clean, easy and food-friendly” — the entry-level, well-priced export bottle — before moving up to the more aromatic Junmai Ginjo or Junmai Daiginjo.
How does KID compare to other Wakayama breweries?
Wakayama’s other listed brewery, Kuroushi, is tagged Elegant & Refined and Rich & Umami. KID shares the Elegant & Refined tag but pairs it with Aromatic & Fruity instead, leaning more fragrant than Kuroushi’s richer profile.
Frequently asked questions
What does the name KID express?
“The climate and character of Kishu” and the young brewers behind the brand.
What else does Heiwa Shuzo make besides KID sake?
Tsurumume umeshu and craft beer.
How many bottles does KID make on this page?
Three: Junmai, Junmai Ginjo, and Junmai Daiginjo.
The bottles
Junmai紀土 純米酒
爽酒 Soshu · Light & Smooth“Clean, easy and food-friendly (koji 50% / kake 60%).”
Junmai Ginjo紀土 純米吟醸
薫酒 Kunshu · Fragrant“Elegant umami with a clean finish.”
Junmai Daiginjo紀土 純米大吟醸
薫酒 Kunshu · Fragrant“The fragrant premium tier.”
Reading the bars: an editorial flavor reading (0–5) of each bottle — Dry→Rich, Light→Full, Subtle→Aromatic, Low→High acidity — not laboratory values. The colored badge is the SSI four-type classification (薫酒 Kunshu · 爽酒 Soshu · 醇酒 Junshu · 熟酒 Jukushu). SMV and acidity appear only where the brewery publishes them.
Sources: imadeya.co.jp · tajima-ya.com