45 Junmai Daiginjo (720 ml)

In 2017, Marcus Consolini became the first non-Japanese owner and CEO of a sake brewery in Japan when he acquired Daimon Shuzo — a brewery founded in 1826 at the foot of the Ikoma mountain range in Katano City, Osaka. That ownership transgression made headlines; what it preserved was equally significant: the Kamigata 'Rich Dry' house philosophy under 6th-generation brewer Yasutaka Daimon.

The brewery draws natural soft spring water from the Settsu and Ikoma mountains — low mineral content characteristic of Osaka's Kamigata soft-water tradition, which encourages a fuller, more textured fermentation profile than the lighter tanrei karakuchi style of Niigata.

Daimon 45 is brewed from Yamada Nishiki rice — the benchmark daiginjo variety — in small 10 kg hand-crafted batches, with fermentation conducted at ginjo-low temperatures to extend moromi duration and build aromatic complexity. The three-stage sandan-jikomi addition method is used throughout, with all steps beyond koji production performed entirely by hand.

What distinguishes this expression within its category is its deliberate rejection of the overtly fruity, delicate ginjo archetype: the Kamigata tradition here prioritises rice umami, body, and gastronomic weight — a daiginjo built for the table rather than the tasting glass. Drink now through 3 years; serve lightly chilled at 10–12°C to preserve texture.