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Seifuku Sake Brewery has a rich history of innovation and excellence. Originally established as Kanna Sakaya in 1942 in Ishigaki, the brewery began brewing sake before venturing into awamori. In 1975, it introduced printed bottles for awamori, and by 1981, it was a pioneer in vacuum-distilled awamori. Renamed Seifuku Sake Brewery in 1992, the company gained acclaim for its “old sake,” earning numerous awards.
In 2001, it embraced direct-fire pot distillation, rebranding its product as “Direct-Fire Keifuku.” Over the years, Seifuku has launched various innovative offerings, including “Hitotoki no Chura” (unfiltered awamori), yuzu and ginger liqueurs, and awamori-based vinegars. Its excellence continued into the Reiwa era, with multiple awards for creations like “Seifuku Vintage 43 Degrees.” In 2023, the brewery further expanded its portfolio by introducing agricultural rum, solidifying its reputation for creativity and craftsmanship.
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