Sakimoto Shuzo (咲元酒造)
Sakimoto Shuzo is a distillery in Onna Village, Okinawa, located inside Ryukyu Mura, founded in 1902 and making awamori. It uses long-cultured koji and moderate filtration to make awamori suited to aging as kusu.
What kind of distillery is Sakimoto Shuzo?
The distillery was founded in 1902 by the first-generation Sakimoto Masaaki as Sakimoto Shuzojo in Toribori, one of the three Shuri districts. The second generation, Sakimoto Masayoshi, took over in 1919 and restarted as Shuri Shuzosho in 1946 after the war, reportedly finding black koji mold in the burned ruins. The Sakimoto trademark was conceived in 1950, and it became a limited partnership in 1961. The business passed to the third and fourth generations, a joint-stock company was established in 2018, and in 2020 it moved to Ryukyu Mura in Onna Village, starting production there in November.
- Style
- Uses long-cultured aged koji (hine-koji), said to give a rich spirit suited to making kusu. Filters only moderately to keep the traditional full-bodied, flavorful style. Characterized by slow, low-temperature fermentation.
Can you visit Sakimoto Shuzo?
- ToursOffered
Visitors can watch the awamori production process, viewed through glass.
Hours and booking rules change, so check before you go. Official website
Other brewery tours in Okinawa
Compiled with AI from public pages, mainly the brewery’s own site (not yet checked by the brewery)Sources: sakimoto-awamori.com