【Kankiku’s ultra-limited Chronicle 2026, capturing the annual expression of a rare sake rice】
【Made with 100% Tokushima-grown Ken-Aiyama, polished to 50% for Junmai Daiginjo brewing】
【Elegant, expressive aromas with a smooth, gently sweet palate, rounded rice umami and a refreshing finish】
【Unfiltered, once-pasteurised and undiluted, combining vibrant flavour with a rounded, delicate texture】
ZJ331 - Kankiku Chronicle Ken-Aiyama 50 Junmai Daiginjo 2026 Ultra-Limited Edition Muroka Ichido Hiire Genshu 720ml
Price: $305/bottle
Region : Chiba Prefecture, Japan
Ingredients : 100% Ken-Aiyama from Tokushima Prefecture
Polishing Rate: 50%
Alcohol: 15% vol
Production Date: September 2026
Volume：720ml
[Tasting Report]
Aroma: Expressive yet elegant ginjo aromas unfold with sweet fruit notes, revealing the rich, delicate fragrance associated with Aiyama rice.
Palate: Smooth and rounded, with a gently plush texture. Delicate sweetness and generous rice umami develop across the palate, offering body, depth and harmony.
Finish: The initial sweetness gives way to a refreshing, well-defined finish. Soft rice aromas and a delicate sweetness linger, retaining a sense of lightness within the rounded profile.
Founded in 1883, Kankiku Meijo is located in Sanmu City, Chiba Prefecture, near Kujukuri Beach. Guided by its philosophy of “brewing sake that fulfils the heart”, the brewery combines traditional craftsmanship with continuous innovation. Its sake is known for expressive fruit aromas, delicate sweetness and a refreshing palate.
Storytelling is central to Kankiku’s approach. OCEAN99 draws inspiration from Kujukuri’s changing seasons, while Discovery explores the potential of rice grown in Chiba Prefecture. The Occasional series, which includes Chronicle, offers individually themed limited releases designed to enrich different moments. From rice selection and flavour development to label design, each bottle reflects the brewery’s attention to detail.
Rare Ken-Aiyama from Tokushima: A Different Expression of Kankiku
Chronicle is brewed with 100% Tokushima-grown Ken-Aiyama, polished to 50% to produce a Junmai Daiginjo. This Aiyama rice is carefully cultivated by farmers in Mima and Awa, with the fields supplied by the water system of Shikoku’s renowned Yoshino River.
For Kankiku, Chronicle is more than a showcase for a rare sake rice. Each annual release records the shared exploration of rice growing and sake brewing. True to its name, Chronicle traces the evolving character of Ken-Aiyama from year to year.
The 2026 Approach: Rich Aromas with Greater Clarity
For the 2026 release, the brewing focus is on expressing Aiyama’s rich aromas while achieving a cleaner, sharper profile. The brewery continues to refine its methods, working to reduce elements that could contribute unwanted flavours and bring greater definition to the aromas, rice umami and finish.
The palate is smooth, with delicate sweetness and gently unfolding rice umami. A rounded body leads to a refreshing finish, expressing both Kankiku’s signature sweet, savoury character and the subtleties of Ken-Aiyama.
Once-Pasteurised Genshu, Created for Early Autumn Evenings
Chronicle is bottled as Muroka Ichido Hiire Genshu: unfiltered, pasteurised once and undiluted, with an alcohol content of 15%.
Its design reflects early autumn, when the summer heat begins to fade and the evening breeze turns cooler. The brewery aims to balance a refreshing profile with ample aroma and body, making it a sake to enjoy slowly as the evening unfolds.
From Rice Field to Glass: A Chronicle Written Year by Year
The label features indigo, Tokushima Prefecture’s representative colour, as a tribute to the rice’s origins. Chronicle brings together the contributions of rice farmers, the brewing team and everyone who enjoys the sake, adding a new chapter to their shared story each year.
Every release offers a fresh opportunity to discover Ken-Aiyama. The 2026 edition captures Kankiku’s continuing exploration of the balance between aromatic richness and a clean, refreshing palate..
