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Company name: Kamimura
Distillery, Inc.
Founded: 1882
Address: 301 Matsugawa, Naha City
TEL: 098-884-1628
FAX: 098-887-5227 |
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Danryu was one of
the first brands of awamori to be matured in oak barrels,
and it had a huge impact on other distillers. The distillery continues
to take up innovative challenges.
This distillery was one of the five public distilleries run by the
government after the war. But the distillery itself dates back to
1882. It continues to preserve the traditional distillation skills
while bravely incorporating new technologies.
Maturing awamori in oak barrels has now become commonplace,
but Kamimura Distillery began looking into the possibility in 1958.
It came out with the kusu Danryu-matured in oak barrels
for seven years-in 1968. Awamori produced using traditional
methods has the distinct smell particular to awamori, but
the distillery eradicated this problem by employing oak barrels.
The idea came when the distillery began sharing technology with
the Nikka Whisky Company. The amber colored Danryu brand,
unlike awamori matured in earthenware pots, has a sweet and
rich aroma, and both the color and the texture intensify with age.
The brand has opened up new possibilities in the world of awamori-making.
The distillery has actively been shipping its products outside the
prefecture, and it directly operates its own shops. Concerts are
also performed on the factory site. The distillery also keeps kusu
on behalf of its customers. These features all reflect suggestions
made by the younger employees.
At the same time, the master distiller, Seiko Kamimura, has long
dreamed of reproducing traditional liquor cellars. Distilleries
used to produce their own earthenware pots, keep pigs to dispose
of the mash lees, and heat the bathwater with heat generated from
the distillation process. People who came to buy awamori would have
a dip in the bath, and would also be served food. The distillery
has kept up these traditions and uses very little machinery to produce
its awamori. At the same time, it has never stopped undertaking
new endeavors. This is because the distillery wholeheartedly hopes
that as many people as possible will develop an understanding of
awamori and fall in love with the liquor. |
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