Daimon Brewery Partners with Chef Gaggan Anand and Bill Bensley for Luxury Hospitality Destination in Kansai

One of Japan’s oldest craft sake producers is expanding beyond brewing and into luxury hospitality. Daimon Brewery has partnered with celebrated chef Gaggan Anand and internationally acclaimed designer Bill Bensley to create a 15-suite immersive destination in Kansai, Japan.

Announced as part of the brewery’s bicentennial celebrations, the project aims to transform Daimon’s historic brewery grounds into a luxury retreat where sake, gastronomy, wellness, and storytelling come together in one destination.

Located at the foot of the Ikoma Mountain Range in Osaka Prefecture, the development sits between Osaka, Kyoto, and Nara, placing guests close to some of Japan’s most culturally significant cities while offering a more intimate and experiential escape.

A New Chapter for a 200-Year-Old Brewery

Founded in 1826, Daimon Brewery has spent seven generations crafting award-winning sake using small-batch, handcrafted methods and the traditional Ginjo brewing process.

Today, it remains the only sake brewery in the region that uses pure flowing mountain water and one of only two breweries producing sake using locally grown rice.

The brewery has also built an international reputation as one of Japan’s earliest exporters of craft sake, with its products reaching global markets through its flagship brands and seasonal releases.

To mark its 200th year, Daimon is embarking on its boldest transformation yet.

“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.”

Culinary Experiences Led by Gaggan Anand

The property’s culinary direction will be led by Chef Gaggan Anand, co-founder of Gaggan Hotels and the chef behind Bangkok’s acclaimed restaurant Gaggan, named No. 1 in Asia’s 50 Best Restaurants 2025.

Known for his progressive approach that blends Indian influences with Japanese, Thai, and French culinary traditions, Anand will create three distinct dining concepts for the property.

“Escape the tyranny of choice. Indulge. Immerse yourself in sake, smoke, and sounds. Rejuvenate in our gardens and onsen. Forget time exists,” Anand said.

A Maximalist Vision by Bill Bensley

The design of the project will be entrusted to Bill Bensley, one of the world’s most recognized hospitality designers known for richly layered, narrative-driven environments.

With more than 200 projects across Asia, Europe, and North America, Bensley’s work often blends heritage, storytelling, and immersive experiences.

“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.”

Beyond Sake Production

For Daimon Brewery, the move into hospitality reflects changing dynamics in the global sake industry.

While Japan’s domestic sake market has experienced challenges in recent years, global demand for premium sake continues to expand rapidly. Industry projections estimate the global sake market could reach between US$12 billion and US$16 billion by 2035.

“This is not just exciting, it’s intentional,” said Marcus Consolini, Managing Director of Daimon Brewery. “Expanding into hospitality with this daring partnership puts Daimon on the global stage as the sake brewery to watch.”

Construction is scheduled to begin in 2027, with completion targeted between 2028 and 2029.

By combining centuries-old brewing traditions with world-class cuisine and experiential design, Daimon Brewery is creating more than a luxury retreat. The project represents a new expression of Japanese hospitality—one where heritage and innovation meet to create experiences deeply rooted in place and culture.