Heiwa Shuzo KID Junmai Ginjo Namazume Hiyaoroshi

The nose on this single-pasteurized Fall Draft sake is a cool collection of kiwi, blackberry, brown sugar, apple, cinnamon, pie crust, vanilla bean, banana, lemon pie, melon, and oatmeal aromas. KID is known for wonderful fruit basket-like sake, but their Hiyaoroshi moves more to the umami, ricey, and semi-savory side of Autumn sake. Light, round, medium-bodied, and off-dry with water-like movements, this sake shows elegance and an elevated acidity play with a dry finish. Look for Fuji apple, creamsicle, grains, banana, vanilla bean, artichoke heart, cooked apple, melon, and steamed rice flavors on a Junmai Ginjo flow that is elegant and delicious. If you love KID, you’ll love their Fall expression. WORD: Bright WINE: Zesty Reds/Fruity Whites BEER: Fruity Ales FOODS: Sushi, sashimi, grilled fish and chicken, salumi boards, fruit and cheese plates, and creamy fall pastas. (2024)

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The nose on this super popular single-pasteurized fall draft seasonally released brew is a cool collection of rock sugar, whipping cream, sweet potato, brown sugar, sweet buns, and banana bread aromas. The Kid Hiyaoroshi is always a walk on the fruity side for fall draft sake. That is their lane and they stay in it. But this season, there is a little sumpin sumpin that would appeal to savory fans too. Light and juicy, it drinks bright, silky, and almost water-like with medium body and a happy acidity. The first flavors to pop are stone fruits like peach and plum, with a little nectarine and kumquat, that pivot into a sweet chestnut and yogurt pretzel with a rock sugar finish. Still fruity, this brew is a wine drinker’s Hiyaoroshi for all of that plump acidity and freshness. WORD: Fruity WINE: Zesty Reds/Lemony Whites BEER: Hefeweizen FOODS: Sushi, sashimi, grilled white fish, oysters, shellfish, ponzu dishes, and lemon-based fare. (2023)