Okinawa Whisky Journey
From Awamori to “Shinzato Whisky” — A Visit to the Distillery Where Prayer and Fermentation Harmonize
In the heart of Okinawa’s Uruma City, where the sea breeze carries a hint of salt, stands Shinzato Distillery — the island’s oldest Awamori brewery, founded in 1846 in Akata, Shuri. Known for beloved brands like Kusu Ryukyu and Kariyushi, this historic distillery has preserved Okinawa’s traditional Awamori craftsmanship for nearly two centuries.
Today, it’s embracing a bold new venture: creating authentic Okinawan whisky.
The Spirit of Prayer in Whisky Making
Upon stepping inside, my eyes caught a small Shinto altar quietly placed within the distillery.
It wasn’t grand or decorative, but it carried a sense of calm reverence — a reminder that gratitude is deeply rooted in Japanese brewing culture.
In Japan, alcohol has long been considered a sacred offering to the gods, known as omiki.
Even ancient chronicles like the Kojiki and Nihon Shoki depict deities gathering to share sake.
The presence of a small shrine in the brewery symbolizes this enduring bond between nature, people, and the divine — a gesture of thanks for the rice, water, and koji that make fermentation possible.
In that quiet space, I felt a gentle continuity of prayer and respect passed down through generations.
The Mystique of Awamori Fermentation
The tour began with a look at Awamori’s fermentation process.
Our guide invited us to peek into a large tank where the mash was slowly fermenting — alive, breathing, almost meditative.
The faint aroma of rice and yeast filled the air, and it struck me that I was witnessing life itself being born through fermentation.
Being able to observe this process side by side with the brewers was a rare and touching experience — one that deepened my appreciation for the living art of Japanese spirits.
A New Chapter: Okinawan Whisky
Shinzato Distillery began experimenting with whisky in 2020, using one of its three Awamori stills.
By 2023, full-scale malt whisky production was underway.
On the top floor of the facility, five stainless steel fermentation tanks (5,000 liters each) stand alongside two small copper pot stills made by Italy’s Frilli Company — one for the wash and another for the spirit run.
Aging takes place in rack-style warehouses at the former Koja brewery, blending tradition and innovation in every drop.
The Craft of “Shinzato Whisky”
The tasting session was a highlight — offering Awamori, liqueurs, and whisky.
Among them, Shinzato Whisky left a lasting impression.
This distinctive blend combines Scotch whisky with a spirit made from 13-year-old oak-aged Awamori.
The result is a beautiful harmony of robust malt flavor and the gentle sweetness of rice.
Further matured in heavily charred new oak barrels, it develops layers of vanilla and caramel richness.
Using the non-chill-filtered method, the whisky retains all its natural depth, texture, and aroma straight from the cask.
It truly embodies the phrase: “A whisky born from Awamori.”
The Evolution of “Ryuka” — Okinawan Single Malt
Another standout was the Okinawan single malt Ryuka.
The previous release, aged in sherry casks, carried notes of raisins and roasted nuts.
The latest edition, matured in bourbon casks, embraces a more classic whisky character —
vibrant orange and vanilla aromas, a soft custard-like sweetness, and hints of cinnamon and clove from Spanish oak.
It’s elegant, layered, and distinctly Okinawan.
Distillery Tour Information
- Fee: ¥1,100 (tax included)
- Schedule: Monday–Friday (closed on weekends and holidays)
- Times: 10:00 / 15:00 (approx. 1 hour)
- Includes: Factory tour, tasting, and souvenir
- Notes: Visitors under 20 may join free of charge (no tasting). Drivers are offered non-alcoholic drinks such as black vinegar soda.
The tour ends at a cozy shop offering limited-edition Awamori and whisky.
If you’re lucky, you might find exclusive bottles available only at the distillery.
For tour information, please click here.
If you would like a tour in English, please let us know in advance.
A Harmony of Tradition and Innovation
For nearly two centuries, Shinzato Distillery has protected Okinawa’s soul of Awamori while courageously venturing into the world of whisky.
There are no grand rituals or lavish ceremonies here — only quiet gratitude and steady craftsmanship.
In this serene space, prayer and fermentation coexist.
It’s a place where the heart of Okinawa meets the spirit of whisky.
If you’re traveling through Okinawa, take the time to visit.
You’ll leave with more than just a taste — you’ll carry the story of devotion in every drop.
Would you like to visit other distilleries in Okinawa Prefecture?
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