Eikun Junmai Ginjo Daidai-No-Eikun (1.8 L)

When the Saito family adopted the name Eikun in 1915 to mark Emperor Taisho's ascension, they were already two decades into building a house identity inseparable from one water source: Fusui, the low-iron, low-mineral underground spring beneath the Momoyama Hills — designated among Japan's top 100 water sources by the Ministry of the Environment. That soft water is the structural reason Fushimi sake diverges so sharply from the harder-water Nada style: it produces a rounder, more yielding fermentation and the mellow texture Kyoto brewers call onna-zake (feminine sake).

The Daidai-No-Eikun is built on Iwai rice, a Kyoto-exclusive variety developed in 1933, revived in 1988, and sourced almost entirely through Eikun — the kura controls roughly 40% of all Iwai grown in the prefecture, making this a terroir expression no brewery outside Kyoto can replicate. Rice is polished to a seimaibuai of 60% (Junmai Ginjo grade), then cold-fermented using Kyoto-sourced yeast under the supervision of a Nanbu Toji guild brewmaster via traditional sandan jikomi (three-addition) fermentation. The 1.8 L magnum format preserves the same pasteurised, approximately 15–16% ABV expression across a larger volume, slowing any post-bottling evolution.

What distinguishes this expression within its grade is the hyper-regional rice monopoly: Iwai's large grain and low protein content yield a cleaner, more aromatic fermentation than Yamada Nishiki at equivalent polish, giving the Daidai a distinctly Kyoto-basin character calibrated to kaiseki cuisine rather than standalone drinking.