New Series DAIMON
is here to come

Japanese Sake connects people to exchange thoughts and share the joy of life.
We wish to be a Sake Brewery which listen to the demand of consumers
And we are the Sake maker which can experience sake and Japanese culture.       The Sake brewing which shows beauty of Japanese season and Japanese tradition since that was being done.
We are looking for a good way right now and brew high-quality sake in an international market.
We are proud to announce the launch of new series “DAIMON” here.
                                              

We hope that everyone will enjoy the four different taste of our Sake as follows.

Junmai Daiginjo Gentle touch with the UMAMI of the rice origin which have an elegant aroma. May paired with Foie Gras and Pasta with creamy sauce.

Enjoy the refreshing feeling with the crisp acidity. Stewed Beef, Charcoal-grilled meat may be the best pair with this Sake.

Enjoy the fragrance and the Umami which is derived from rice itself. May paired with Roasted Beef, Cheese and Sea food Salad.

 

    DAIMON35

     Win a Gold medal

              London SAKE Challenge
            

Organised by the Sake Sommelier Association and judged in London’s at Harrods’ prestigious wine department the London Sake Challenge is Europe’s only dedicated sake competition.
Sake importers, wholesalers, buyers, journalists, and other industry leading professionals (all qualified Sake Sommeliers) from around the world unite in London to recognise and reward the very best sake.
Consistently covered by media both in Japan and abroad the London Sake Challenge is a wonderful showcase for those looking to expand into new markets as well as renew interest in established ones. 
 
Tasting Note: Fruity and refreshing though some savory interest too. Explosive and long lasting. Layered and intense. Well balanced with good acidity.
Food Pairing: Fresh fruit, creamy risotto: Sweet lychee, banana and apricot. A textbook style with a long finish.
 

A Modern Sake Built on Tradition
 
In order to meet this demand, Daimon Brewery has been working with traditional brewing methods to create a new, truly modern type of Sake - Daimon35. Created to suit almost any type of cuisine, Daimon35 is a rich, fresh Sake with citrus notes. It's cosmopolitan; with the punch to satisfy the most experienced Sake drinker down to someone new to the world of rice wine.

Every step of the brewing process has been altered to create an exceptional product. Most unusually, Daimon brewery has changed the type of yeast from a traditional #901 to a #1401. Once added, it's kept at 6c for 39 days before pressing, ensuring a rich Umami. The final product is something completely new; an alternative to clean & dry Sake.
Built on 190 years of heritage, Daimon Brewery brings this gift from the waters of Mukune village near Osaka for all to enjoy. We hope that Daimon35 will delight your senses with its unique flavor, and inspire you to explore the world of Sake further.
 
We proudly brew every drop of our sake in a slow, quality, and precise way.
We polish rice well, turn it into koji called tsugihaze-koji, and slowly ferment it with single kind of yeast.
Before being washed and steeped, rice is separated into 10kg portions, which let it steamed evenly and precisely. We pay attention to every stage for the best quality, including finely controlled temperature and humidity in koji preparation, monitored saccharification and dissolution, and data analysis.
 

Junmai Daiginjo

 
Pure rice sake made from special koji which we produce with higher humidity
and more hours.
The ingredients are springwater from Mukune village at the foot of
Ikoma mountainous and Yamadanishiki rice from Hyogo prefecture.
We polish the rice until 35% ~ 50% to archive mild and rich flavour.
Strict temperature control produces fine shubo
which delivers elegance and freshness to the sake.
The taste has both mild sweetness and refreshing acidity.

 

DAIMON UMAMI


Junmai daiginjo
Rice variety: Yamadanishiki
Polish rate: 35%
720ml, 1800ml 
Junmai Daiginjo Gentle touch with the UMAMI of the rice origin which have an elegant aroma
Elegant and Rich, Fruity
Serving temperature: between 15℃ and 25℃, or 40℃
Recommended to enjoy pairing with food such as Foie gras, Carbonara, Risotto and Dish using a Creamy sauce
 

DAIMON CRISP


Junmai daiginjo
Rice variety: Yamadanishiki
Polish rate: 45%
720ml, 1800ml
Enjoy the refreshing feeling with the crisp acidity
Super Dry and Smooth
Serving temperature: between 15℃ and 25℃
Recommended to enjoy pairing with food such as Stewed, Grilled meat and Chinese cuisine
 

DAIMON CLEAR


Junmai daiginjo
Rice variety: Yamadanishiki made in Mt. Katano.
Polish rate: 50%
720ml, 1800ml 
Brewed with local Yamada-Nishiki rice harvested in Katano region and Clear water in Mukune village
Clear and Elegant
Serving temperature: between 20℃ and 30℃, or 45℃
Recommended to enjoy paring with food such as Sushi, Sashimi, Carpaccio and Shellfish salad and Dim sum

Junmai ginjo

 
 Long-loved line of ours.
These are made from a certain kind of rice called Gohyakumangoku grown
in Hyogo prefecture.
To produce this line, we polish and mill down rice until 60%
which gives the sake freshness.
The taste is light, sharp, and pleasant with mild flavour.
Everything is wrapped up well and kept simple.
 

DAIMON MELLOW 


Junmai ginjo
Rice variety: Yamadanishiki
Polish rate: 55%
720ml, 1800ml

Enjoy the fragrance and the Umami which is derived from rice itself
Mellow and Mild
Serving temperature: between 15℃ and 25℃
Recommended to enjoy paring with food such as Prosciutto, Pickles, Mediterranean dish, assorted cheese and Confit

Contact

 
You can place your order by phone or fax.
TEL / +81-072-891-0353
FAX / +81-072-891-0354
 
You can ask us via email.
(We will respond within 3 to 4 business days.)
 

Access

3-12-1 Moriminami
Katano-shi, Osaka, 576-0031
JAPAN