Shinzato Shuzo (新里酒造)

What kind of distillery is Shinzato Shuzo?

Shinzato Shuzo traces its start to 1846, when it began making awamori in Akata in Shuri. At that time the Ryukyu royal government allowed awamori production only to a small group of households in the three districts of Shuri, and the spirit made there was valued as a tribute to China and Japan. The distillery moved to Wakasa in Naha in the Taisho era and, after the war, resumed business in Makishi, Naha. In the Showa era it moved to Koza in Okinawa City. In the Heisei era a new plant opened in Su-saki, Uruma, with computer-controlled temperature management of the mash tanks and roughly triple the earlier production capacity. The distillery developed a foam-free yeast in the Heisei era as well, and in the Reiwa era began making whisky at Su-saki after obtaining a license.

Ingredients

All ingredients are chosen from Okinawa, and the rice is grown on Izena island.

Yeast

A foam-free yeast was developed in the Heisei era.

Other

Temperature control is treated as the most important point, from koji making through mash ripening, distillation and storage.

Style

The awamori made with Izena rice is distilled both under reduced pressure and at normal pressure, giving two different profiles.

Little-known facts about Shinzato Shuzo

• The Ryukyu royal government allowed only 30 people (later 40) in three Shuri districts to make awamori. Shinzato Shuzo was one of them.

  shinzato-shuzo.co.jp

Can you visit Shinzato Shuzo?

• Tours

  The distillery offers guided factory tours, and reservations are taken. Visitors can taste awamori and moromi vinegar side by side, and a small souvenir is provided after the tour.

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: shinzato-shuzo.co.jp