【"OCEAN99" — a highly popular sake series in Japan】
【Synonymous with premium fruity aromas】
【Autumn-exclusive release with a mellow, rounded texture】
【Delightfully subtle effervescence】
【A perfect balance of sweet and tart; juicy yet refreshing】
【Excellent served either chilled or warmed】
ZJ236 - Kankiku OCEAN99 Toumi Arrival Junmai Ginjo Genshu Namazume
Price：$265/bottle
Type：Sake
Ingredient：Japanese Domestic Rice
Region：Chiba Prefecture
ABV： 15%
Rice Polishing Ratio：55%
Volume: 720ml
Production Date: 2026
Breakfast Shop Name：
寒菊銘醸
Sake Brewery
Founded in 1883 in Sanbu City, Chiba Prefecture, Kankiku Brewery is located in the Kujukuri Hama region, just steps from the Pacific Ocean. The brewery is dedicated to achieving the ultimate in "freshness," with the vast majority of its brews being shipped as "unfiltered raw sake," showcasing an amazingly juicy fruit aroma accompanied by a light, subtle carbonation. Among its offerings, the "Ocean 99" and "Discovery" series, reflecting seasonal aesthetics, perfectly blend the seaside terroir of Kujukuri Hama with modern design, making Kankiku highly sought after by contemporary sake enthusiasts.
Sake Making
"Kankiku OCEAN99: Orange Sea – Arrival 2026" is a limited-edition autumn sake released by Kankiku Meijo, a popular brewery in Chiba Prefecture, Japan. As the final installment in the "Flight" trilogy, this expression draws inspiration from the enchanting sight of the Kujukuri coastline bathed in the orange hues of an early autumn sunset—a scene evoking the gentle arrival of an aircraft.
The brewing process focuses on two core pillars: maintaining ultimate freshness and utilizing low-temperature autumn maturation. Key aspects of its production include:
• Extended Low-Temperature Fermentation: Kankiku employs a low-temperature fermentation technique, prolonging the process to minimize the development of off-flavors by the yeast. This preserves vibrant, *ginjo*-style aromatic esters reminiscent of mandarin oranges and fresh citrus.
• Rapid Post-Pressing Processing: To prevent the loss of aromatics or oxidation caused by exposure to air, the sake undergoes immediate processing following the pressing stage. This is the secret behind the sake’s signature "juicy" character.
• Single Pasteurization (*Ichido-hi-ire*): Rather than being left entirely unpasteurized (*nama-zake*), this sake undergoes a single, precise, and brief heat-pasteurization before bottling. This stabilizes the quality while perfectly preserving the subtle, natural effervescence characteristic of *nama-zake*.
• Unfiltered, Undiluted (*Muroka Genshu*): The sake is neither filtered with activated charcoal nor diluted with water. This ensures the preservation of its original, robust structure and the rich, savory essence (*umami*) of the rice.
• Extended Low-Temperature Maturation: This is the most critical step for an "autumn sake" (*aki-zake*). Brewed during the winter and bottled in the spring, the sake is placed in the brewery’s cold storage, where it rests and matures at temperatures near 0°C for approximately half a year. During this period, the sharp edges and raw acidity—typical of young wine—are softened by time, evolving into a more cohesive, rounded, and mellow palate.
Tasting Note
Juicy Fruitiness with a Subtle Spritz: Upon opening, the sake releases a magnificent *ginjo* aroma, reminiscent of ripe orange, pear, melon, and peach. Having undergone only a single round of *hi-ire* (pasteurization), it retains a lively, faint effervescence characteristic of *muroka namagenshu* (unfiltered, undiluted raw sake).
Mellow Autumnal Character: Brewed in the winter and matured in cold storage, the sake’s *umami* becomes more concentrated by autumn, resulting in a profile that is rounder, softer, and more complex than typical summer-release sakes.
Balanced Sweetness and Dryness: The palate opens with a gentle sweetness complemented by a perfectly measured acidity. The finish is crisp and clean, marked by a refreshing tartness and a subtle, savory bitterness derived from the rice.
