The Daidai (Orange) label starts with the incredibly soft water of Shizuoka – basically snow melt from Mt. Fuji lacking any minerals at all. The rice legendary Okayama grown Bizen Omachi but the unique character is mostly generated by the Shizuoka yeast CA50 which can ferment even in this low mineral environment. It produces bright aromas similar to the orange label color. The palate is juicy and refreshing. It is single pasteurized but best kept cold.

Chilled or cool in a white wine stem. Excellent with raw dishes such as crudo or to brighten heavier white fish or pork.

Eikun’s sake are soft and elegant, based on the local water. Founded in 1881 by Shosaku Mochizuki on the principle of “quality first”. He searched for excellent sake rice from all over the country. Today they carry on this spirit working to save labor, streamline equipment and improve consistency through technology while maintaining the handcrafting of steamed rice, shubo and koji, which determine quality. They have collaborated with sake superheroes such as Marïe Chiba. Check out their pop art label Eikunholic.

https://eikun.co.jp/