
Rikyu Plum Iwafune Special Honjozo
Daimon Sake Brewery | Osaka Prefecture
Daimon Sake Brewery
Sake production suitable for Kamigata sake is made in Katanogahara, in the northeastern part of Osaka Prefecture. Using high-quality rice from nearby areas and clear water brought from Settsu and the Ikoma Mountains, we aim to create sake that is suitable for modern dining.
Katanogahara lies at the foot of the Ikoma mountain range in the northeastern part of Osaka Prefecture, on the prefectural border with Nara. Established in 1826 in this land where an agricultural culture centering on rice cultivation flourished since ancient times, the company has been swaying with the times and has worked hard to produce sake worthy of the sake of Kamigata, which was known as the ``Kitchen of the World.''
With a spirit of tradition and innovation, Daimon Sake Brewery now offers sake with a strong flavor that goes well with cuisines from all over the world. Using high-quality rice from nearby areas and clear water brought from Settsu and the Ikoma Mountains, we aim for a rich and dry dish. The traditional techniques that have been passed down have been reviewed, and even the smallest details, such as the mixing ratio and the temperature of the moromi, have been refined using new approaches.
``Kikuyoro'' has been loved as a local sake in Katano for a long time. ``Rikyu Ume'' was newly launched in the era of Ginjo sake. Furthermore, with an eye on the world, they are constantly striving to create new flavors that are relevant to today's times, such as selling the ``MUKUNE'' and ``DAIMON'' brands.
The dining room [Mukune-tei] on the second floor of the brewery offers course meals that change monthly. I want to fully enjoy the pairing with Daimon.
Reservation site:https://reserva.be/daimonbrewery
Daimon Sake Brewery | Osaka Prefecture
Daimon Sake Brewery | Osaka Prefecture
Daimon Sake Brewery | Osaka Prefecture
Daimon Sake Brewery | Osaka Prefecture