Kumesen of Kumejima Sake Brewery
Ryukyu Awamori has been loved by people since the time of the glorious Ryukyu dynasty in the Middle Ages and has been spinning its history as a crystal of traditional culture to this day. Since its founding in 1949, the company “Kumejima’s Kumesen” has been nurtured by the blessed nature of Kumejima and a rich climate, and while valuing the “stickiness” of its predecessor, making awamori loved by everyone. Through the taste of their sake, you will experience the commitment to making awamori and the charm of the famous sake Ryukyu Awamori.
VIDEO: Kumesen of Kumejima Sake Brewery
Representative: Masaya Shimabukuro
Address: Uegusuku 2157, Shimajiri-gun, Kumejima-cho, Okinawa
Foundation (year) 1949
Visit Kumesen of Kumejima 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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