Daimon Brewery, one of Japan’s oldest craft sake producers, announced today a new partnership with world acclaimed Chef Gaggan Anand and legendary designer Bill Bensley to develop a 15-suite luxury hospitality concept at its brewery site in Kansai. To mark its bicentenary, Daimon invited two of the world’s leading creative forces to collaborate, blending uncompromising, progressive design and cuisine with 200 years of sake-brewing heritage.
Set at the foot of the Ikoma Mountain Range in Osaka Prefecture, between Osaka, Kyoto and Nara, the project will transform the brewery’s historic grounds into a sensory destination that bridges sake craft, cuisine and design with a strong sense of place. Conceived as a deeply immersive experience within the brewery, guests will enjoy luxurious accommodation, three distinct dining concepts, wellness and curated programmes, all profoundly rooted in the brewery’s 200-year legacy.
“We’re not building another minimalist retreat or a traditional ryokan,” said Fergus Fung, Chairman of Daimon International Limited. “To bring Daimon’s bold, expressive spirit to a new chapter, we’ve partnered with two of the most creative forces in hospitality to extend our legacy into a vibrant future.”
Rooted in 200 Years of Craftsmanship
Founded in 1826, Daimon Brewery has been crafting award-winning sake for seven generations using a small-batch, hand-crafted production that focuses on the traditional Ginjo method of brewing. Today, it is the only sake brewery in the region producing sake using pure flowing mountain water and one of two using local rice. Daimon has established a strong international presence, as one of Japan’s earliest exporters of craft sake, with two core product brands alongside limited seasonal releases.
A New Expression of Japanese Hospitality
Chef Gaggan Anand, co-founder of Gaggan Hotels and whose Bangkok restaurant Gaggan was named No. 1 in Asia’s 50 Best Restaurants 2025, will lead the culinary vision. Renowned for his progressive cuisine blending Indian influences with Japanese, French, and Thai ideas, Chef Gaggan brings a dynamic approach and evolving dining experience to this project.
“Escape the tyranny of choice. Indulge. Immerse yourself in sake, smoke, and sounds. Rejuvenate in our gardens and onsen. Forget time exists,” said Chef Gaggan. “We’ve done all the thinking – you just show up and let go.”
Designed by Bill Bensley, a master of immersive hospitality design who’s known for his richly layered, narrative-driven approach, storytelling drives every detail in this project. With more than 200 projects worldwide, his portfolio spans iconic resorts and destinations across Asia, Europe, and North America.
“This project is maximalist in every sense,” said Bensley. “We’re building on a historic brewery site to create a destination that bursts with imagination and design. It celebrates contrast and craftsmanship while keeping the spirit of heritage alive.”
“This is not just exciting, it’s intentional,” said Marcus Consolini, Managing Director of Daimon Brewery. “While the domestic sake market continues to struggle in Japan, the global market continues to grow double digits with a projected target of $12-16 billion by 2035. Expanding into hospitality with this daring partnership puts Daimon on the global stage as the sake brewery to watch.”
The project is currently in the design phase, with construction scheduled to begin in 2027 and completion targeted between 2028 and 2029.
