Daimon Shuzo (大門酒造株式会社)
Daimon Shuzo is a sake brewery in Katano, Osaka, founded in 1826, producing brands such as Rikyubai and DAIMON.
Osaka PrefectureFounded 1826
- Makes
- Sake
Where to buy
What kind of brewery is it?
Daimon Shuzo was founded in 1826 in Mukune village on the Katano plain. The founder, Hanzaemon Yoshiyuki, traded under the shop name Sakehan, aiming to brew with spring water from the hill behind and local rice for the neighbors. The family has carried on for six generations. After the Kikuyoro brand, it launched Rikyubai in the ginjo era, began exporting sake in 1998, and now sells under the DAIMON brand in place of MUKUNE.
What makes it distinct
- Style
- Every grade is made in the ginjo style, using well-polished rice and tsukihaze koji, fermented slowly at low temperature. Under the keyword 'noujun karakuchi', it aims for a full-bodied sake with rice flavor and a crisp acidity.
- Water
- Mild soft water is used to nurture the moromi through long, low-temperature fermentation.
Compiled with AI from public pages, mainly the brewery’s own site (not yet checked by the brewery)Sources: daimonbrewery.jp