Obata Shuzo | Kimoto Junmai Ginjo
Kanadel Kimoto
Brewed with the traditional Kimoto method, known for complex, rich flavor profiles. Encouraging natural lactic acid development imparts earthy and lactic aromas, resulting in a robust, complex character. Kanadel Kimoto shows savory umami with mild bitterness, complemented by subtle fruity tones like melon and a well-balanced acidity for a soft, lightly dry finish. Local Sado ingredients are used, including specially grown rice and pure water. A balance of deep umami and delicate sweetness.
Sake type: Kimoto Junmai Ginjo
Rice type: Koshitanrei
Polishing: 60%
Alcohol percentage: 15%
Prefecture: Niigata
Content: 720 ml
Tasting notes: Nose with hints of yogurt and sour cream. Ends buttery soft with notes of roasted almonds and kombu.
Recommended pairing: Works well with richer dishes like grilled fish or teriyaki.
Serving temperature: Best served chilled (5–10 °C) for freshness or gently warmed (up to 40 °C) to highlight its depth, room temperature also gives this sake another dimension. It's up to you!
Obata Shuzo is a renowned sake brewery located on Sado Island in Niigata Prefecture, Japan. Founded in 1892, the brewery is known for producing premium sake under the brand name Manotsuru. The brewery’s mission is to harmonize the “four treasures” essential to sake production – rice, water, people, and the natural environment of Sado Island. This philosophy is reflected in their motto "Shihowajo".
One of Obata Shuzo’s most innovative projects is the Gakko Gura, a brewery that has been operating since 2014 in a former school building on Sado. Gakko Gura focusses on producing sake with local ingredients whilst using renewable energy sources.