Zuisen Distillery

The story of Zuisen Distillery goes back to the days of the Ryukyu Kingdom, when only selected artisans in three castle towns – Sakiyama, Akata and Torihori – were allowed to brew Awamori. Kouei Kyan, born into an Awamori maker’s family in Sakiyama, established Zuisen Distillery on May 1st, 1887, in Shurisakiyama-cho, Naha.

The brand name “Zuisen” comes from the clear spring called “Zuisen” (also known as Ryuhi) that flows from the stone steps leading to the second gate of Shuri Castle. Inspired by the epitaphs praising this spring as the best water in the region, Kyan aimed to create Awamori as pure and graceful as the fountain itself, and to pass on this traditional craft to future generations.

After overcoming the turmoil of the post-war era, Zuisen focused on the culture of long-aging Awamori. By carefully aging its spirits in clay pots and using the traditional “Shitsugi” method, the distillery developed a wide lineup of Kusu, including the Omoro series which has received many prestigious awards both in Japan and overseas.

In 1999, Zuisen successfully revived “Usaki,” brewed with pre-war black-koji mold that had been preserved by the University of Tokyo. This historic yeast brought back the original character of old Awamori, offering a fruity yet refined aroma and gentle sweetness that have captured the hearts of many Awamori lovers.

Today, Zuisen continues to innovate with Moromisu – a health-oriented drink rich in citric acid – as well as unique liqueurs, sparkling drinks and highball-style products. At the distillery in Shuri, visitors can learn about Awamori production through videos and guided tours, taste different Kusu, and enjoy limited-edition bottles available only at the onsite shop.

Roots in the historic “Sanka” brewing district of Shuri

A leading Kusu producer with rich stock of aged Awamori

Revived pre-war black-koji Awamori “Usaki” and new styles of Awamori