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Company name: Seifuku Distillery,
Inc.
Founded: 1949
Address: 148-3, Aza Arakawa, Ishigaki City
TEL:09808-2-3166
FAX:09808-2-5386 |
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State-of-the-art technology
is applied in pursuit of a readily drinkable awamori with
a light taste.
Seifuku Distillery places emphasis on making kusu.
The distillery now has a stock of some 720,000 liters of kusu
matured for 15 years. The owner, Kenjin Kanna, assumed the post
18 years ago, and since then he has made great efforts to preserve
the traditional methods of kusu-making, while introducing
and developing state-of-the-art technology. The distillery was among
the first to try lowering the distillation temperature by applying
less pressure to the iron pots. It has also parched rice instead
of steaming it, to produce 'alpha rice'. It aims to make easy-to-drink
awamori with a light texture. Its main brand, Seifuku,
is known for exactly those qualities, and it became such a household
name among customers that the distillery, formerly named Kanna Distillery,
renamed itself Seifuku Distillery.
Certain conditions must be met to produce tasty awamori. The owner
says that the distiller does not place importance on meeting every
condition, but rather pursues those qualities that are most needed
in producing awamori with a light texture in order to introduce
the distilled liquor to the younger generation, who are not so accustomed
to drinking awamori.
To introduce awamori to as many people as possible, the distillery
believes it should produce awamori that is easy for even
beginners to drink.
The distillery has also opened an awamori museum within its
compound to better introduce the liquor to tourists. The displays
include tokkuri made from coconut seeds, which used to be
used by the people in Yaeyama, a handmade iron pot used soon after
the war, when everything was in short supply, and all the historical
awamori bottle labels used by the distillery.
There are 30 employees from the production and sales departments
engaged in the production of awamori at the Seifuku Distillery.
They combine their considerable skills with state-of-the-art equipment. |
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