Okinawa Prefecture Sake Brewery
Awamori produced by union members is procured, and high-quality awamori is stably exported outside the prefecture as “old sake” by long-term storage, and raw rice and other materials are jointly purchased to stabilize the industry and improve its economic status. The union was established in September 1976 with the participation of all 46 awamori manufacturers in the prefecture for the purpose of planning, and the business started in November of the same year. When collecting undiluted sake for storage, they commission a liquor expert such as a university professor to a liquor quality examination committee every year to strictly check the liquor quality and strive to secure and supply high-quality awamori.
VIDEO: Okinawa Prefecture Sake Brewery
Representative: President Tsutomo Oshiro
Address: 2-8-9 Minatomachi, Naha City, Okinawa
Foundation (year) 1976
Visit Okinawa Prefecture Sake Brewery Cooperative 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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