After a temporary closure during World War II, the brewery resumed operations under the leadership of Yasumasa Yamamoto, the second-generation brewer, embodying resilience and dedication to the craft. Heiwa Shuzo benefits from its location in a valley surrounded by mountains, which provides a consistent supply of soft, high-quality spring water known as Koyasan Nansui. This water, flowing from the UNESCO World Heritage site Koyasan temple, is ideal for sake brewing. The brewery has garnered international acclaim, notably being named "Sake Brewer of the Year" twice and receiving the prestigious Champion Sake award for their KID Muryozan at the International Wine Challenge in December 2020. Heiwa Shuzo emphasizes teamwork and innovation, with a young brewing team averaging 31 years of age. Their collective passion drives the continuous pursuit of excellence in sake production, aiming to share the traditions and culture of Wakayama prefecture and Japan with the world. Heiwa Shuzo also produces fruit-infused sakes, such as Yuzu Sake and Umeshu, which combines their handcrafted sake with locally sourced yuzu citrus and Ume (Japanese plum), offering a refreshing and aromatic experience.
