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Company Name: Shinzato
Distillery Corporation
Founded: 1846
Address: 864-1 Koza, Okinawa City
TEL: 098-939-5050
FAX: 098-939-6549 |
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The oldest distiller in
Okinawa has come up with the state-of-the-art distillation technology
using 'foamless yeast' to create awamori with a refreshing
taste.
The founder of the Shinzato Distillery was given permission to set
up an awamori business in Shuri by the Ryukyu government
in 1864. It is the oldest Okinawan distillery. During the Ryukyu
dynasty period, only 30 brewers were allowed to make awamori.
The distillery has passed down the skills it has acquired from generation
to generation.
The 6th generation present owner, Shuichi Shinzato, while paying
due respect to the longstanding traditions, makes a lot of effort
to develop new products. One end result has been the development
of Awamori No. 101. He has succeeded in separating the foamless
yeast which is contained in the Awamori No.1 yeast in a ratio
of 1:60 billion from the rest of yeast.
As a result, distillers are freed from the burdensome task of managing
the foam from yeast, and can produce more awamori. The foamless
yeast also allows distillers to save time in the processes leading
to distillation, reducing the risk of the liquor being contaminated
by miscellaneous germs and allowing a larger alcohol content. Many
distillers have been blessed by this yeast. In fact, it's said that
most awamori makers are making their liquor using it today.
Shinzato Distillery is devoted to producing new products that match
the taste of the times. Its Aroma Dry brand, which the owner
himself declares as being a revolutionary product, has a new, extremely
light texture. The distiller still produces brands in line with
its old establishment while creating new and innovative types of
distilled liquor. The distiller takes great pride in allowing consumers
to choose the awamori of their preference. The oldest distiller
in Okinawa ships some 380,000 liters of awamori annually
today. And there is no doubt it will remain in constant pursuit
of new challenges.
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