【Limited Production「Monochrome」2026】
【Rare Premium Sake Rice「Yamasake No.4」used】
【Fruity and full of Umami】
【Nama Sake with fresh mouthfeeling】
ZJ330 - Kankiku Monochrome Yamasake No.4 50 Junmai Daiginjo 2026 Limited Muroka Nama Genshu 720ml
Price: $285/bottle
Region : Chiba Prefecture, Japan
Ingredients : 100% Yamasake No.4
Polishing Rate: 50%
Alcohol: 15% vol
Production Date: September 2026
Volume：720ml
[Tasting Report]
Featuring aromas of pineapple, white peach, and pear, the palate opens with a gentle effervescence and a luscious, juicy sweetness, harmonized by soft rice umami and crisp acidity. It concludes with a light, clean finish—vibrant and fragrant, yet never cloying.
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.
Sake Rice Profile & Precision Milling: The brew utilizes the rare Yamagata-grown rice variety "Yamasake No. 4" (also known as Tamanae, a crossbreed of Yamada Nishiki and Kinmon Nishiki). This grain pairs the round, mellow elegance of Yamada Nishiki with the distinct, layered umami of Kinmon Nishiki. Because the grains are delicate and brittle, they demand meticulous handling. The brewery mills the rice down to a 50% polishing ratio (seimai-buai) to meet Junmai Daiginjo standards, stripping away outer layers rich in proteins and lipids that could introduce undesirable flavors.
Second-Precision "Limited Water Absorption" & Controlled Steaming: Because Yamasake No. 4 absorbs water rapidly—risking cracked or overly soft grains upon steaming—the brewmaster (toji) team employs a manual, small-batch limited water absorption technique (gentei kyusui) standard in competition-grade brewing. Steeping time is calculated down to the second to regulate hydration precisely, ensuring the steamed rice reaches the ideal gaiko nainan state (firm exterior with a soft, yielding core).
Exacting Koji Production (Tsuki-haze Style): Inside the koji room (koji-muro), small-batch manual cultivation directs the koji-kin hyphae to penetrate deeply into the rice core rather than spreading excessively across the surface, creating the prized tsuki-haze (punctured-growth) koji. This method allows tight control over saccharification enzyme activity, providing clean, measured nutrients for low-temperature fermentation while preventing the buildup of harsh, excess amino acids.
Pristine Natural Water: The brewing water is pure subsoil water (fukuryusui) drawn from the roots of a revered, 300-year-old sacred persimmon tree on the brewery grounds. Naturally clean, crisp, and moderately mineralized, this water imparts a gentle, supple texture and crystalline transparency to the final sake.
