Nakijin Distillery

Common name: 
Nakijin Distillery
500 Aza Nakasone, Nakijin Village, Kunigami-gun
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This distillery is located at the foot of the scenic ruins of Nakijin Castle. The awamori, deeply rooted in this historic area, has fostered kusu with a sophisticated taste.

The islands of Okinawa (the Ryukyus) were divided into three kingdoms until the 14th century. Nakijin Castle belonged to one of the three kings. The castle ruins were designated as a World Heritage Site by UNESCO in December, 2000. The Nakijin distillery is at the foot of the castle ruins.
Located at a scenic site in the northern part of the main island of Okinawa, the distillery is engaged in the production of distilled liquor by fermenting pure rice without any additives. This process is followed by one of three processes for maturing the liquor: in earthenware pots-the traditional technique; in stainless steel tanks; or in oak barrels. In other words, the Nakijin Distillery pays due respect to the traditional distilling process while using modern methods to meet the diversifying needs of the consumers and the times.
Production of mild awamori, with an alcohol content of 20%, was the brainchild of Yoshio Ohshiro, the third owner of the distillery, who took up the post in 1974. The distillery has since come out with a variety of unique products, including a bottle which, when peeped into, displays the figure of a beautiful Okinawan woman dressed in traditional costume.
The current owner proudly presents his awamori liquor made from the natural water that trickles from the rocks at the foot of Mt. Otowa. It is the result of the craftsmanship of master distillers nurtured by longstanding traditions and long years of practice. The Nakijin awamori is known for its simple, yet rich and well-balanced taste. The distillery's various liquors all bear romantic and dreamy names, inspired by the many historic sites that remain in the local area. The 1.4 million liters of awamori contained in 20 giant storage tanks hold is cradled in timelessness, dreaming of the next 100 years.