Following KANPAI’s IWC Gold medal success in 2024, we’ve returned to barrel-aged kijoshu - using the same methodology that earned us gold, this time exploring the character of a year’s maturation in ex-Oloroso sherry cask.

Join Head Brewer Tom Wilson for an intimate first taste of this eagerly awaited release. Brewed using sake in place of 50% of the water in this indulgent fermentation, kijoshu brings a rich foundation for exploring the depth and character of cask ageing.

You’ll taste four premium KANPAI sake, including the new KURA, paired with carefully selected cheeses and charcuterie. Tom will guide you through the selection, sharing the brewing and ageing decisions behind the new release and exploring how each sake works with food.

Plus, enjoy 20% off a bottle of KURA to take home on the night.

The tasting takes place on our private mezzanine overlooking the brewery. Stay at your table afterwards for more food from the kitchen and drinks from the bar.