Nestled in the Ikoma Mountain Range between Kyoto, Osaka and Nara, the Daimon Brewery uses mountain meltwater to make its sake in accordance with ancient tradition. The water source makes its presence known as a distinctive mineral undertone to the notions of honeydew melon, buckwheat and licorice. Pair this sake with sashimi, steamed veggies, or garden salads. Nestled in the Ikoma Mountain Range between Kyoto, Osaka and Nara, the Daimon Brewery uses mountain meltwater to make its sake in accordance with ancient tradition. The water source makes its presence known as a distinctive mineral undertone to the notions of honeydew melon, buckwheat and licorice. Pair this sake with sashimi, steamed veggies, or garden salads. 2400 LONG LAKE ROAD, SUDBURY, P3E5H5, (705) 522-8000