Distillery: Masahiro Shuzo Co. LTD.
Founded: 1883
Established in 1883 and located in the Shuri region known for Awamori, Masahiro Shuzo has been honing their skill to create the rich taste unique to traditional Awamori. The Awamori Shimauta use traditional techniques such as atmospheric distillation that preserves the umami, aroma and vibrancy of the ingredient rice. Their moto for Awamori production is "unchanging but evolving and relevant".
OKINAWA
Named after "Inari," the Japanese god of rice cultivation, this unique whisky is crafted using 100% premium rice and blended with a variety of hand-selected Ryukyuan whiskies. Only the highest quality barrels are chosen, and each expression is carefully curated by the master blender, who selects whiskies matured for different periods to achieve a harmonious balance of taste and aroma. The result is a refined fusion of tropical, fruity spices with delicate notes of oak and butterscotch. The finish is long and sweet, accented by subtle hints of herbs and oak. No caramel color is added.
Food Pairings: -
Type: Pot Still
Region: Okinawa
Distillery: Masahiro Shuzo
Aging: 3 years
Barrel Type: White Oak Virgin Cask
ABV: 40%
Size: 700ml
This is a new type of awamori unlike traditional awamori products. It is made by blending aged awamori with awamori that has been brewed with sake yeast and undergoes vacuum distillation. It has a smooth, crisp, and refreshing taste with no strong aftertaste, and the delicate ginjo aroma and the flavor of rice are experienced as a rich ‘umami’ when you take a sip. Enjoy while eating, singing, and dancing, capturing the lively atmosphere and the flow of time that comes with the presence of ‘shima uta’ (island songs). The blue color represents the refreshing and clear aftertaste of the awamori, as well as the imagery of the sky and sea of Okinawa.
Food Pairings: Yakitori, Karage (Fried chicken)
Type of Shochu: Awamori
Main Ingredient: Rice
Type of Koji: Black Koji
Distillation Method: Vacuum
Aged: Less than 3 Years
ABV: 30%
Size: 1800mL
Using sake yeast in the brewing process, followed by low-temperature fermentation and vacuum distillation, we have achieved a fruity awamori. It has a refreshing, clean, and fruity taste that is easy to drink, and when you sip it, you can feel the subtle aroma of ginjo and the flavor of rice as a delicious umami flavor.
Drink, eat, sing, dance, and have fun. The design evokes the atmosphere and flow of time in a place where "shimauta" is performed. The blue color evokes the refreshing, clean aftertaste of awamori, as well as the sky and sea of Okinawa.
Food Pairings: Pizza, Sashimi, Yakitori
Type of Shochu: Awamori
Main Ingredient: Rice
Type of Koji: Black Koji
Distillation Method: Vacuum Distillation
Aged: Less than 3 Years
ABV: 24%
Size: 720ml
Tasting Notes
Aged for over five years under the subtropical climate of Okinawa, Japan’s southernmost region, Premium Kujira Whisky rests in hand-selected white oak virgin casks, allowing it to absorb woody spices and subtle tannins that mellow over time into a uniquely smooth texture. Known for its rich woody aroma and dark fruity flavors, this award-winning whisky offers a mellow, well-rounded body enveloped in a sweet fragrance. The finish is smooth and gentle, with lingering notes of sweetness accented by a hint of pepper and spice. No caramel color is added.
Overview
Food Pairings: -
Specifications
Type: Pot Still
Region: Okinawa
Distillery: Masahiro Shuzo
Aging: 5 years
Barrel Type: White Oak Virgin Cask
ABV: 43%
Size: 700ml
Distillery Profile
Trade Resources
Specification Sheets & Bottle Images
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