Nakijin Shuzo Sake Brewery
There are many theories as to the origin of the name, but one theory is that the name comes from a newcomer (Imaki) who moved to the Motobu Peninsula from the north and settled there, and another is that Nakizumi is an old pronunciation of “Nakizumi”, which means “fish”. The name “Nakizumi” is said to have been changed to “Nakijin” as we know it today in the 17th century. The rich nature, water and air of Nakijin, with the skill and love of the Toji, who sincerely cherishes Awamori, are all factors in brewing and maturing the Awamori of Nakijin Shuzo. At the foot of the World Heritage Site of Nakijin Castle, located in the scenic Nakijin area where the history of the three mountains of Ryukyu is preserved, the 24 large storage tanks are the symbol of Nakijin Brewery.
VIDEO: Nakijin Shuzo Sake Brewery
Representative: Yosuke Oshiro
Address: 500 Nakasone, Nakijin-village, Kunigami-gun, Okinawa
Foundation (year) 1948
Visit Nakijin Shuzo 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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