Okinawa Kamimura Shuzo

Kamimura Shuzo's history began in 1882 (Meiji 15), in Hantagawa, Naha. From an era without labels, the spirits were known by nearby people as "Kamimura's sake" — and later bottled into bottles and jars under brand names such as "Kamimura," "Shurei," and "Three Star" — accompanying celebration occasions and daily nightcaps.

In postwar Okinawa, American beer and whisky rose, and awamori culture entered a harsh era. Amid that, Kamimura Shuzo took up the unprecedented challenge of storing awamori in oak casks used for whisky aging. After 10 years of research and development, "Danryu" was born — earning support as a new-style awamori with whisky-like sweet aroma and gentle rice-derived aftertaste — opening new horizons in the awamori world.

Meanwhile, "Shurei" continues to protect the traditional flavor from founding. With old koji making generating deep umami, slow moromi making, and atmospheric distillation firmly drawing out aroma components, the strong flavor feeling earthly bounty is realized. With a diverse lineup changing storage methods, aging years, and alcohol content, the line colors various scenes — from home nightcaps to special anniversary bottles.

In 1999, Kamimura Shuzo moved its brewery to the foot of Ishikawa Highlands in Uruma City — seeking a better natural environment. In this green-rich land, while leveraging the blessing of brewing water and air, the brewery works on new awamori making. On the premises is the brewery-direct store "Koosugura" (Aged Liquor Storehouse). Through factory tours, tastings, and the underground cellar storage kusu service, the brewery provides a place where you can experience "life with awamori."

In recent years, the brewery actively develops new challenges — seasonal limited awamori, products using hibiscus flower yeast, and lines enjoyable as cocktail bases. While cherishing traditional awamori culture, the brewery continues proposing flavors and ways to enjoy matched to the times' needs. "Connecting warm ties" through awamori — that is the thought Kamimura Shuzo cherishes.

Founded in 1882. A long-established brewery supporting postwar awamori culture

Kamimura Shuzo is a long-established awamori brewery founded in 1882 in Hantagawa, Naha. From an era without labels, the spirits were loved as "Kamimura's sake," and later, under brand names such as "Kamimura," "Shurei," and "Three Star," the brewery soothed people's hearts in postwar times. In 1999, seeking better brewing water and environment, the brewery moved to the current foot of Ishikawa Highlands in Uruma City. With inherited skill and spirit, the brewery still nurtures awamori and kusu culture today.

"Danryu" — Japan's first oak cask-aged awamori, opening a new world of awamori

Starting research on oak cask-aged awamori in the late 1950s, after about 10 years, "Danryu" was born in 1968. The unique flavor — combining sweet aroma derived from bourbon casks and the gentle finish unique to rice-based awamori — blew new wind into postwar awamori decline. The method of blending kusu aged in casks for over 3 years with clear awamori using a proprietary recipe continues to evolve today.

Traditional "Shurei" and Ryukyu Moromisu — supporting "life with awamori"

Another pillar of Kamimura Shuzo is "Shurei" — with traditional flavor inherited from founding. Characterized by old koji making, slow moromi making, and rich flavor from atmospheric distillation, the line widely develops from jar-aged kusu to easy-to-drink alcohol-content lines. Also, "Ryukyu Moromisu" leveraging the sake lees after distillation, and the derivative drink "Umekaoru," products supporting daily health are also popular.