Okinawa ISLANDBLUE, a rice whisky crafted by Kumesen Shuzo, known for its awamori Kumesen. Based on the tour of the ‘Naha Distillery’, this report details the current state of the company’s whisky production. Amidst the slump in awamori, the traditional spirit they’ve kept making Kumesen is synonymous with awamori. Many people outside Okinawa Prefecture are […]
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The “Nijushisekki“series has been released by the Akkeshi Distillery. Here is a review of thesingle malt“Shunbun” along with its features and price. Although the release was delayed due to packaging material verification, it appears the product was successfully delivered nationwide just around the time of the “Shunbun”. The Vernal Equinox is one of the Nijushisekki, […]
“Ryuka” Whisky, matured in Japan’s most ‘angel-blessed land’. A tour report of Suzaki Distillery, boasting one of the nation’s finest angel’s shares. South Okinawa Prefecture. The Suzaki Distillery is located just about an hour from downtown Naha. High temperatures, high humidity, and an exceptionally high Angel’s Share compared to other regions in Japan. These unique […]
Kyoda Distillery. What defines the challenging yet practical whisky-making approach unique to Okinawa’s comprehensive beverage manufacturer, which produces Rum, Beer, Awamori, and Whisky? Kyoda, Nago-City, northern Okinawa Prefecture. Kyoda Distillery, with its large aging warehouse visible from the open space beyond the Kohenzoko settlement. In this land enveloped by the intense subtropical sun and the […]
