Eikun Junmai Ginjo Nama Sake (300 ml)

When the Saito family adopted the name Eikun in 1915 to mark Emperor Taisho's ascension, they were already shaping sake around a single conviction: that Fushimi's Fusui underground spring — designated one of Japan's top 100 water sources — should do the talking. Soft, low-iron, and low-mineral, Fusui water flows beneath the Momoyama Hills and directly determines Eikun's signature onna-zake texture: round, mellow, and without the assertive dryness of Nada-style brewing.

This Junmai Ginjo 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 terroir expression genuinely unreplicable outside Kyoto. Rice is polished to ≤60% seimaibuai (ginjo grade), and fermentation follows the traditional sandan jikomi (three-addition) method using Kyoto-sourced yeast under cold winter temperatures in the Fushimi kura, guided by a toji of the Nanbu Toji guild.

The critical departure here is nama — unpasteurised, skipping the standard hiire heat treatment applied across the rest of the Eikun range. This preserves volatile ginjo esters and a live, tensile freshness that pasteurised expressions lose. The 300 ml format accelerates turnover, keeping the nama character intact. Drink cold and soon after purchase.