Kankiku Rice of Chiba Junmai Daiginjo Kankiku Meijo | 寒菊銘醸
Kankiku Meijo | 寒菊銘醸

Kankiku Rice of Chiba Junmai Daiginjo

$69.00 USD
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Tasting Notes

This lusciously fragrant and fruit-forward sake offers a vibrant tasting experience with a gentle, natural sparkle that dances on the palate. As a muroka (non-charcoal-filtered), namazume (single-pasteurized), and genshu (undiluted) expression, it delivers a robust, natural flavor profile highlighted by aromas of fresh pear and green apple. A clean acidity perfectly balances its deep umami, culminating in a crisp, dry finish with a refined hint of bitterness. It is highly recommended to be served chilled. For the best presentation, use stemware to fully appreciate its effervescence and fruity bouquet.
Specifications

Region: Chiba Prefecture, Japan
Class: Junmai Daiginjo
Special Process: Muroka, Namazume, Genshu
Rice: Chiba Prefecture Gohyakumangoku
Rice-Polishing Ratio: 50%
SMV: +1.0
ABV: 15%
Serving Temperature: Chilled
Size: 720ml
Overview

Founded in 1883, Kankiku Meijo is a historic brewery located along Kujukuri Hama, the 250-mile beach in Eastern-Central Japan. The brewery's ethos is to "brew sake worthy of satisfying the soul," with particular attention to producing products that align with local Kujukuri cuisine.

This limited-edition sake is a proud release from the brewery's "ROC" (Rice of Chiba) series, an initiative that showcases the exceptional quality of locally grown rice. Produced using Chiba-cultivated Gohyakumangoku rice meticulously milled to 50%, it undergoes a delicate long-term, low-temperature fermentation to extract the rice's finest umami. Notably, the brewers utilize the Funa-ba Kumi method, a direct transfer from the pressing tank to the bottle. This technique preserves the natural micro-effervescence resulting from fermentation, ensuring a remarkably fresh, lively character that captures the true terroir of Chiba.
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The Essence of Fine Sake

Four dimensions that shape how sake is made, understood, and enjoyed.
Clear spring water flowing from a bamboo spout at a rural Japanese sake brewery

Place & Provenance

Local water, rice, climate, and brewing traditions give each region its distinct character.
Polished sake rice grains resting in a brewer's hand

Rice Polishing

Polishing removes the grain’s outer layers, helping shape aroma, texture, and style.
Sake brewer tying a batch designation tag to an amber bottle

Sake Designations

Junmai, Ginjo, Daiginjo, and other designations reflect ingredients, rice polishing, and brewing methods.
Friends sharing warm sake cups around a dining table

Versatile Enjoyment

Explore sake across temperatures, pairings, occasions, and seasons.
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