Eikun Junmai Ginjo Daidai-No-Eikun (720 ml)

When the Saito family adopted the name Eikun in 1915 to mark Emperor Taisho's ascension, they were already two decades into building a kura whose identity would be inseparable from a single water source: Fusui, a soft, low-iron underground spring beneath the Momoyama Hills, designated one of Japan's top 100 water sources by the Ministry of the Environment. That water is the structural reason Eikun belongs to Fushimi's onna-zake tradition — sake shaped by mineral-minimal softness rather than the assertive dryness of Nada's harder wells.

The Daidai-No-Eikun is a Junmai Ginjo brewed with Iwai rice polished to 60% seimaibuai, fermented via traditional cold sandan jikomi (three-addition) method using Kyoto-sourced yeast under the guidance of a Nanbu Toji guild brewmaster. Iwai is a Kyoto-exclusive variety developed in 1933, revived in 1988, and unavailable to any brewery outside the prefecture — Eikun sources roughly 40% of its total annual production, making this a terroir expression that cannot be replicated elsewhere. The result is the house's signature: a mellow, gently fruity texture calibrated to Kyoto kaiseki cuisine rather than standalone impact. Pasteurised at bottling, approximately 15–16% ABV.