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Sake Eikun Junmai Ginjo Big Hawk (720ml)

ID No: 441748
Our Price: $38.99 $36.00
6 bottles with free shipping for: $216.00
12 bottles with free shipping for: $396.00
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Country:Japan
Region:Kyoto
Grape Type:Iwai (Sake)
Winery:Water Lords (Eikun)
Product Description

Rice milling: 60%
Rice varietal: Iwai (Only available in Kyoto)
Alcohol: 15%
Sake meter value: +3.0
Acidity: 1.3
Tasting Notes: --------


Eikun sake uses water from a source called "Fusui", rated as one of the top 100 sources of water in Japan. This water source is located just south of the ancient Japanese, and still cultural capital of Japan, Kyoto. 

 


Review:

"Clear with a platinum blue cast. Aromas of coconut milk, melon, pear and rice pudding with a with a supple, dry-yet-fruity medium body and a vanilla, apple, and pepper accented finish. A robust and lively sake that will sing with spicy Asian cuisine."
- Beverage Testing Institute (July 2nd 2014), 91 pts

Winery: Water Lords (Eikun)

Water Lords (Eikun)
Saito Shuzo Co. Ltd.

The Water Lords (Eikun) Brewery
Eikun, also known as Saito Shuzo Co. LTD., founded in 1895, is located in the Fushimi region of Kyoto Japan

In 1905 during the Taisho period in Japanese history, the "EIKUN" sake was adopted as the company's corporate brand name. Since then, the finest quality sake has been produced by Saito Sake Brewer known as "EIKUN" which is acknowledge today as the finest Sake produced in the Fushimi district of Japan famously known to sake lover for its premium brewed sake.

Over the years, the company has become a leader in the sake industry and the pioneer for the development of quality premium sake in Japan.

 

ushimi region is home to 30+ other breweries due to the quality of its water source. This soft water plays an instrumental part in creating smooth and balanced sake. With its moderate climate and beautiful natural surrounding in Kyoto greatly contributes to the delicate and quality taste of Saito Sake and captures the essence of premium sake quality at its best.

The major sake production areas in Japan are:

  1. Kobe – Nada-Gōgo largest area of sake production
  2. Kyoto (Fushimi) – home to the big brewery and museum of Gekkeikan + 30 other breweries or Kura, too.
  3. Niigata – largest number of Kura at 90+
  4. Akita – northern sake region called Tohoku

Sake Rice and Water
Unique to the region of Kyoto is Iwai rice which is only used by Kyoto sake producers. In fact, Eikun purchases 40% of all Iwai rice produced.

 

Eikun sake uses water from a source called "Fusui", rated as one of the top 100 sources of water in Japan. This water source is located just south of the ancient Japanese, and still cultural capital of Japan, Kyoto.

Food and Sake in Kyoto
Kyoto is home to many Shinto shrines and a particular type of cuisine called Kaiseki. Kaiseki is a sequence of small and artistically arranged dishes, both beautiful in presentation and flavor.

 

"Kaiseki" in Kyoto cuisine is all about "Dashi (broth)" and it’s "Umami". So the taste of food is elegant, and they don't usually put a lot of soy sauce or salt in Kyoto cuisine.

Therefore, the sake flavor is kind of gentle and soft to match with local Kyoto cuisine.
This western area of Japan around Kyoto blends sake and culture into a perfect marriage.

Eikun Sake isn’t just known at the consumers market level, but it is also very well received at traditional high end Japanese restaurants though out Japan where people come to enjoy the traditional taste of Japanese cuisine and to enjoy the unique experience of Eikun Sake.

Best of the Best Sake

Each year since the 1890’s there is a competition "Shinshu Kanpyou-Kai" (National New Sake Competition) now called National Competition, which judges sake quality. Eikun has received the gold medal for their sake an unprecedented 14 years in a row.

 

Only 20-25% of all Kura receive gold medals each year.

In addition, no Kura or brewery has received the award 14 times consecutively. The National Competition is attended by 90% of all 1300 Kura in Japan and is for Daiginjo grade products only.

About Kyoto

The City of Kyoto was founded as "Heiankyo" in 794 A.D. It flourished as the capital of Japan for approximately 1,000 years and was the birth site of the quintessential Japanese culture and traditions one finds throughout the country today.

 

Even after the transfer of the capital to Tokyo during the Meiji Restoration in 1868, Kyoto maintained its position as Japan's cultural capital. It is home of various national treasures worthy of global pride as well as many historical buildings and traditional arts and crafts. Kyoto's rich and colorful history, combined with its geographic and climatic factors have created a city with a very unique blend of tradition, culture, and industry. Kyoto was laid out in a grid pattern with the Imperial Palace located at its center.

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Organic/Free Shipping


Pago de los Capellanes Crianza 2015

Prepared with Tempranillo grapes (100%), this wine has a very bright, intense maraschino cherry colour that fades to a Cardinal red rim.

It has a very marked aroma with a good balance of fruit and wood, where tones of vanilla intermingle with well-ripened fruit, black berries and wild fruits. There are also noticeable hints of leather and liquorice, resulting from the mingling of the French oak and the aromas inherent in this variety of grape. 

In the mouth, the wine has a smooth texture but fills the palate with balanced flavours, including fine tannins, which help extend the life of the wine. The finish and aftertaste are both long and elegant.

Vineyard: 

Pago de los Capellanes, Pedrosa de Duero. 

Variety composition: 

100% Tempranillo.

Type of soil: 

Clayey and chalky. 

Aging: 

12 months in barrel and remainder on rack.

Type of oak: 

100% French oak, medium toast.

Serving: 

Uncork and decant one hour before serving at a temperature of 16-18 ºC.

Selected harvest with yields limited to 5000 kg per hectare. The harvest begins in early October, starting with the most mature parcels. Once the grapes are brought into the winery, the tanks are seeded with indigenous yeast (start culture) and the alcoholic fermentation begins. During the barrelling period, which lasts 30 days, the wine is crushed and pumped over daily, all the while controlling the density, temperature and evolution of the yeast. At the end of this fermentation, the tanks are emptied and the wine taken for malolactic fermentation.

The malolactic fermentation begins without the addition of bacteria. The temperature is held steady at 20ºC for period of 22 days, during which we monitor the levels of malic and lactic acids. When the malic acid content is less than 0.1 grams per litre, the wine is decanted to separate the lees and is transferred directly to the barrels without undergoing any type of filtration, clarification or cold treatment.

The wine is aged for twelve months in new and semi-new French oak barrels (no more than three years old). At the end of this period, it is taken to the tank for homogenisation, where it undergoes light filtration through cartridges (open pore) and is then bottled.