Heiwa Shuzo KID Junmai Ginjo is a clean, gently aromatic sake from Japan, made in the junmai ginjo style with no added distilled alcohol. It sits in the middle ground between the floral, showy end of ginjo brewing and the savoury weight of a straight junmai, which makes it an easy one to pour for a table of mixed drinkers.

The nose leans towards white peach, melon rind and steamed rice, with a faint touch of anise and a cool, almost mineral edge behind the fruit. On the palate there is soft pear and a hint of yoghurt-like lactic sweetness, offset by an umami savouriness that keeps it from feeling simple.

Texture is smooth and medium-weight, with quiet acidity holding the shape rather than cutting through it. The finish is dry and short-to-medium, closing with a clean rice sweetness that fades without any heat or bitterness.

Serve KID Junmai Ginjo chilled, around 8 to 12 degrees, in a wine glass if you want the aromatics to open up, or gently warmed on a cold night. It works with sashimi and oysters, but also handles grilled chicken, tempura vegetables, salt-and-pepper squid and soft cheeses. Drink within a year of purchase and finish an opened bottle inside a week, kept in the fridge.