At the feet of the Ikoma Mountain Range, housed in a 250-year structure, Daimon Brewery is keeping alive traditions handed down the generations, six of them to be exact. A family business, the locale has recently been refurbished, while keeping all of its peculiarities and inimitable Osakan patina..
My dear friend Marcus Consolini lead the investment into the brewery that enabled the Daimon to maintain ownership. Marcus, who like myself has a past in finance, is gifted with an eye for the cultural treasures of Japan, and he works restlessly to preserve them. At Daimon Brewery that is evident: walking past a traditional Japanese garden, visitors are greeted by a place brimming with history, where every single detail has been thought of for their delight.
The Brewery uses pure mountain water, and they even teach their patrons all about the brewing process. They are not at all coy with their recipe: skill, nature, rice, water. Their sake is produced by a long fermentation process, which requires more skill and the involvement of the brewer. The result is a higher quality product.
The subtleties of sake are many, and to help us understand them, at Daimon Brewery they organise a Sake Tour, where visitors taste a variety of brews and are guided also by the expert palate of Yusutaka Daimon, the master brewer.