Tsukayama Sake Brewery
Tsukayama Sake Brewery was founded around 1918 in Nago-cho, Kunigami-gun, a land of famous water located in the northern part of the main island of Okinawa Prefecture. The current brewery was built between 1945 and 1945, it is one of the largest existing wooden buildings with a red-tiled roof. Most of the buildings in Nago Town were destroyed in the Pacific War, but the facility was ingested as a bread factory of the US military after the war, and the remnants of that time remain in the building. The “Tsukazan Liquor Store Preservation Society” was established on January 29, 2005, and the facility is open to the public for the purpose of preserving its historical value and various uses as a base for sightseeing in the town. In addition, it was designated as a tangible registered cultural property by the Agency for Cultural Affairs on March 23, 2006. The brewery continues to carefully make only Okinawan sake – Awamori “Kokka”.
VIDEO: Tsukayama Sake Brewery
Representative: Minoru Zukemura
Address: 1-14-6 Oonaka, Nago city, Okinawa
Foundation (year) 1924
Visit Tsukayama 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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