Uehara Sake Brewery
It has been more than 60 years since we had a brewery in Zaha, Itoman City, Okinawa Prefecture. We are working on making delicious sake that is kind to the body by applying electronic techniques (negative ions). Innovative technologies such as carbon burial and electronic charging have made it possible to activate raw materials and produce deep-flavored awamori without using old sake. Introducing this technique has earned it a high reputation, including receiving the prefectural governor’s award from the Awamori Appreciation Society in a row.
VIDEO: Uehara Sake Brewery
Representative: Tyouei Uehara
Address: Aza Zaha 1061, Itoman City, Okinawa
Foundation (year) 1947
Visit Uehara 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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