Established in 1826, Daimon Brewery 大門酒造 has been making premium sakes in Kansai region for six generations with the fresh spring mountain water of Mount Ikoma in Osaka Prefecture (大阪府) using “Ginjo method”, a cold and slow fermentation, in small batch production with the greatest attention to details to archive the highest quality.

On 2 Sep (Thu), Mr. Yasutaka Daimon 大門康剛, the 6th generation of the Daimon family, will share with us the story of their family brewery, and the dedication of promoting sake to the world, which is reflected in the brand name “Daimon”, or “Big Gate” – a gateway to sake culture where the door is kept opened to connect with people across the globe.

Mark your schedule now and see you on Facebook LIVE!