Kanadel Kijoshu

ABV: 17%

Volume: 720ml

Brewery: Obata

Origin: Sado Island, Niigata Prefecture, Japan

Grade: Kijoshu

Rice Polishing Ratio: 60%

Best Serving Temperature: 5°C - 10°C

Storage: Keep in a cool, dark and dry place

This sake transitions smoothly from pairing with the main meal—especially spicy dishes like Indian or Southeast Asian cuisine—to complementing fruit-based and vanilla-infused desserts.

Lamb Vindaloo; Lemon Panna Cotta; Pavlova

During fermentation, ingredients usually include water, steamed rice, yeast and koji. Dessert sakes are crafted by replacing a portion of the water used in the initial fermentation process with sake itself. This leaves more residual sugars and results in a sweeter style of drink.

As opposed to the usual yellow koji used in sake brewing, Kanadel Kijoshu is special as it uses white koji, producing higher levels of citric acidity.

Obata Brewery is located in the beautiful and historic Sado Island off the coast of Niigata Prefecture.

Since its establishment in 1892, Obata has evolved into a global-minded, sustainability-focused brewery with the philosophy to ‘Brew Happiness by Brewing Sake’. They are most known for their award-winning ‘Manotsuru’ brand of sake as well as their ‘Gakkogura‘ sake brewing school. This popular week-long sustainable sake brewing experience is the only one of its kind in the world, offered for the past few years at Obata Brewery’s Gakkogura (literally “Brewery School”) on Sado Island.

For a deeper exploration of Obata Brewery, click here.