Day 1: Tokyo (Sake Lees & Yuzu Chocolate)

Welcome to the first day of our Advent Calendar!


Our first chocolate destination is Tokyo and the flavour is Sake Lees & Yuzu. This is one of our new flavours for 2020 - originally created to coincide with Tokyo 2020 Olympics. While the biggest party on Earth has been postponed to 2021 because of the pandemic, we decided that we all need to be cheered up in 2020 and so we stick to our original schedule and let you discover this new flavour in 2020!

There's several firsts in this innovative flavour:

  • We are the first chocolatier in Europe to use sake lees in filled chocolates;
  • The sake lees for this chocolate comes from UK's first sake brewery - Kanpai Craft Sake Brewery & Taproom, based in Peckham in South London. Here are a few pictures of Kanpai, with the founders Tom and Lucy Wilson hard at work!


In a recent blog post, we talked about the inspiration of this chocolate, how we got to know Tom & Lucy at Kanpai, and also a quick lesson on what sake lees is - well worth a read. While we are still in lockdown, the taproom and brewery is not open. However, once the restriction eases and you are in London, consider taking a trip there one evening and enjoy their sake.

The sake lees used in our chocolates is from the production of their flagship sake called Sumi - it's a good introduction sake, if you are not familiar with this drink. Personally we love their Miru which is their junmai ginjo. They can send the bottles of sake to you when you order online, or if you live near Peckham, you can go and collect the sake also.

Do you know that sake lees is used quite often in cooking? Here's one of our quick-and-easy recipes for making our miso & sake lees marinated black cod - if you can't get hold of black cod, it works equally well with salmon or just the usual cod. To buy some sake lees (also known as sake kasu) for cooking, you can buy them from Kanpai's website.

Fifth Dimension's Quick & Easy Miso and Sake Lees Black Cod


  • 100g white miso paste
  • 100g sake lees
  • 50g sugar
  • 15g cooking sake
  • 4 pieces of black cod fillet (or salmon or cod fillet)


  1. Make the marinade: Heat the miso paste, sake lees, sugar and sake together, until the sugar has dissolved and the mixture is a smooth paste.
  2. Once the marinade mixture has cooled down to room temperature, put the fish in the marinade and leave in the fridge overnight (you can leave the fish in for up to 48 hours, but don't leave any longer than that as it will affect the texture of the fish)
  3. Heat the oven to 180C, and then put the fish in for 12-15 minutes.

Finally, as Tokyo 2020 has been postponed to 2021, we thought we'd show you this video of the venues for the Tokyo olympics - we simply can't wait to watch the Olympics next year!