Chuko Awamori Sake Brewery
The company was originally named Tomigusuku Distillery and founded by Chuko Oshiro in Tomigusuku city located next to Naha city in 1949. Later in 1980, they changed the name to Chuko Distillery. With a basic concept of “Succession and Creation of Awamori Culture”, we have worked hard and pursued a new possibility of Awamori. Our mottoes are “Learn, Listen, Create, and Challenge”. We are going to expand our targeted area in and out of Okinawa and spread Awamori culture until you hear and know “Ryukyu Awamori”, hoping we can contribute to not only our community but also to the whole of Japan, and to the world.
Representative: Tsutomu Oshiro
Address: 132 Nakachi, Tomigusuku City, Okinawa
Foundation (year) 1949
Visit Chuko Awamori Sake Brewery Website
Okinawa Sake Breweries
Okinawa Prefecture is located on the Ryukyu Islands. In the Okinawan dialect, Awamori is called “Saki”. For the locals, sake was Awamori. Japan’s oldest spirits, Awamori is said to have a history of 600 years. It uses Thai rice (Indica rice) to make koji (mold), ferment it by adding water and yeast, and then distilled it by using pot stills. It is said that this manufacturing method hasn’t changed much from 600 years ago. Awamori that has been aged for three years or more is called “Kusu”. The greatest feature of awamori is as time passes, the ingredients inside of awamori continue to mature and the flavor changes, so after bottling, it still grows to become much more tasteful kusu. In Okinawa, pouring the alcohol in a clay pot or a bottle for aging is often expressed as “let it sleep”, the longer you let it sleep the more it becomes sweeter and creates mellow texture in your mouth. The richness of its flavor is equaled to the world’s most renowned whiskeys and brandies.
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