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  • Writer's pictureMonsieur Saké

The Harmony of KANADEL Junmai Daiginjo Orikarami pizzicato

Updated: Apr 7



KANADEL Junmai Daiginjo Orikarami Pizzicato is brewed at Gakkogura, a former school transformed into a school-brewery and laboratory of the Obata Shuzo running entirely on renewable energy..




The primary school located in Nishimikawa on Sado Island and described as “the primary school with the most beautiful sunset in Japan'' is closed due to depopulation.



In 2014, Mrs Rumiko Obata, owner of the Obata Shuzo, acquired the building and transformed it into a sake brewing school named GakkoGura (The Brewery School) 尾畑学校蔵酒蔵.

Every summer, training is offered to Japanese and foreign visitors.



Sake is brewed exclusively from rice grown in Sado and with the help of renewable energy.


With travel restrictions during the pandemic, GakkoGura served less as a training venue and more as a laboratory. Exploration has become the second vocation of the place.

By selecting the ingredients, modifying the brewing method and especially adjusting the temperature, we explore the range of possible aromas and flavors in search of new tones.



In this context, since 2022, the school brewery has been producing the “かなでる / KANADEL” series. 奏でる (かなでる) means to play a stringed instrument.


Monsieur Saké chose to present the Kanadel Junmai Daiginjo Orikarami Pizzicato. It is produced with 50% polished Koshitanrei rice.



Kanadel Junmai Daiginjo Orikarami Pizzicato

It is an Orikarami because after pressing (filtration), the KANADEL is stored without pasteurization and without removal of the lees sediments, which makes it an Origarami 滓がらみ, that is to say, the sake remains in contact with the lees sediments in the maturation tank. The dead yeasts contained in these sediments slowly decompose into amino acids, thus enriching the umami of KANADEL.

The KANADEL Junmai Daiginjo Orikarami Pizzicato is only pasteurized after being bottled, even after a slight secondary fermentation occurs in the bottle and produces a slight effervescence, hence the name Pizzicato; remaining on the theme of stringed instruments.


The Orikarami, because they contain sediment, remain a little cloudy, but not as much as in a Nigori.


The label design is inspired by the natural wonders of Sado; the silhouette of the mountains, the generous sea, the fertile plain of abundant crops harmoniously displayed as a musical staff under the golden sun.

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