Spent a week as a "sake apprentice" at Daimon several years ago, which included spending time gazing into the Mukunetai space in the early hours, and then in the evening with guests. Haven't eaten there yet, but that will happen next time I am in the area. The warm wood structure, the rich yeasty fragrance from the sake brewing nearby, the care and fresh ingredients from local farmers, if not right from the small mountain the estate has inhabited for several centuries...I can only dream of the future repast and hardily support the other reviewer's enthusiasm. Do not miss this one.
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