Eikun Tokubetsu Junmai Homare-Fuji (1.8 L)

In 1915, Saito Shuzo adopted the name Eikun to mark Emperor Taisho's ascension — a deliberate act of positioning that signalled the brewery's ambition within Fushimi's already competitive sake district. That ambition is grounded in a single geological advantage: Fusui, the soft, low-iron underground spring flowing beneath the Momoyama Hills, designated one of Japan's top 100 water sources. Low mineral content suppresses aggressive fermentation, yielding the mellow, gently textured character Fushimi calls onna-zake.

This Tokubetsu Junmai is built on Homare-Fuji, a Shizuoka-developed sake rice, polished to approximately 60% seimaibuai — the threshold that qualifies it as tokubetsu (special) within the junmai grade. Fermentation follows sandan jikomi (three-stage addition) under Kyoto-sourced yeast, guided by a toji of the Nanbu Toji guild, with cold-season temperatures in the Kyoto basin providing natural fermentation control. No distilled alcohol is added, consistent with all junmai-designated Eikun expressions.

The 1.8 L magnum format is the traditional isshobin — the vessel of choice for Japanese restaurant service and communal dining — making this the most practical expression of Eikun's house style at volume. The brewery's control of roughly 40% of all Kyoto-grown Iwai rice production signals how seriously it treats raw-material sourcing, even for its broader-range labels.