Shima Urara is an Awamori spirit crafted from rice grown with great care in the fertile landscapes of Ishigaki Island. Introduced in 2019, it has already earned multiple international awards, reflecting both quality and innovation. Its style is light, fruity and smooth, with a refreshing clarity. A subtle sweetness runs through the flavour, balanced by a crisp finish that makes it highly versatile. It can be enjoyed diluted with water, sparkling water, or as the base for cocktails, while at the table it pairs beautifully with food—especially fried dishes such as tempura. The spirit is created by Yaesen Shuzo, a distillery rooted in the rich natural environment of Ishigaki. Since its founding, Yaesen has been closely connected with the island community, producing Awamori with sincerity and respect for tradition. The house is recognised for combining direct-fire distillation with long-term ageing in Western-style oak casks—an innovation in the Awamori world. Located on a hilltop overlooking the sea, the Yaesen distillery is both a producer and a destination. Shima Urara captures the freshness of Ishigaki’s nature and the craftsmanship of Yaesen, a spirit born from the island and cherished by its people.

Prisma Spanish Oak — Spanish-oak-aged Awamori with rounder texture, layered spice and gentle sweetness, while retaining the core Awamori character. Distilled alongside Prisma Zero, then matured in Spanish oak. Made by Yaesen Shuzo on Ishigaki. Serve neat in a tulip glass; perfect for side-by-side tasting with Prisma Zero. Crafted by Yaesen Shuzo on Ishigaki Island, the set reflects the distillery’s philosophy of tradition and innovation. Direct-fire distillation, long established on the island, is combined with pioneering barrel ageing techniques. From its hilltop home overlooking the sea, Yaesen continues to create Awamori that carries the nature and culture of Ishigaki in every drop.

Prisma  — Tank-aged Awamori showing the spirit in its pure form: clean, powerful and umami-driven, without any oak influence. Distilled alongside Prisma and matured in tank to preserve raw depth and texture. Crafted by Yaesen Shuzo on Ishigaki, where direct firing meets careful maturation. Serve neat or over a large cube. Crafted by Yaesen Shuzo on Ishigaki Island, the set reflects the distillery’s philosophy of tradition and innovation. Direct-fire distillation, long established on the island, is combined with pioneering barrel ageing techniques. From its hilltop home overlooking the sea, Yaesen continues to create Awamori that carries the nature and culture of Ishigaki in every drop.

Kusu 3yrs Awamori is a carefully matured spirit from Yaesen Shuzo on Ishigaki Island. Distilled using black koji mould and the traditional direct-fire method handed down through generations, it is then aged for three years to develop depth and refinement. The result is an Awamori with a dense, almost enigmatic aroma and a mellow, lingering taste that only comes from time and patience. This release was born from a new creative challenge at Yaesen and is available in 300ml, 720ml and 1800ml bottlings. Since its introduction, it has received multiple international awards, underlining its quality and craftsmanship. Yaesen Shuzo is part of the fabric of Ishigaki, an island rich in nature and tradition. Every drop is made with sincerity, rooted in a philosophy that blends heritage with innovation. Known for pioneering the combination of direct-fire distillation and long-term ageing in Western oak casks, Yaesen continues to create Awamori that reflects both the island’s spirit and the evolving future of Japanese distilling. From its hilltop distillery overlooking the sea, Yaesen shares Awamori that is cherished by the islanders and enjoyed well beyond Okinawa.

Barrel Awamori is distilled over direct fire using Ishigaki’s traditional kiln method, then left to mature for years in oak barrels. Production is deliberately limited, reflecting the precision and time required for this method. The spirit is known for its powerful oak-driven aroma and a depth of flavour often compared to whisky, yet it retains a brighter, more refreshing character that makes it distinctly Awamori. Enthusiasts prize it for the way cask and spirit harmonise into a bold, aromatic whole. This expression represents the philosophy of Yaesen Shuzo: the union of inherited craftsmanship and pioneering innovation. By introducing long-term barrel ageing to Awamori, the distillery set a benchmark in the industry. The result is a spirit where oak and Awamori merge seamlessly, offering a refined balance of the five elemental tastes. From its hilltop home overlooking the sea, Yaesen continues to craft Awamori rooted in Ishigaki’s nature and culture, cherished by islanders and admired far beyond Okinawa.

The Prisma Awamori Set presents two distinct expressions: Prisma and Zero Prisma. Both were distilled at the same time, but their ageing took place in different environments. Prisma matured in Spanish oak barrels, while Zero Prisma was stored in tanks. Although they share the same origin and length of ageing, the character of each spirit diverges. Zero Prisma preserves the bold, unfiltered depth of Awamori, while Prisma reveals aromas and flavours shaped by oak, absent in its twin. This set invites a direct comparison, allowing the discovery of contrasts: what has remained in Zero Prisma but faded in Prisma, and what new qualities the cask has given to Prisma that cannot be found in Zero Prisma. Crafted by Yaesen Shuzo on Ishigaki Island, the set reflects the distillery’s philosophy of tradition and innovation. Direct-fire distillation, long established on the island, is combined with pioneering barrel ageing techniques. From its hilltop home overlooking the sea, Yaesen continues to create Awamori that carries the nature and culture of Ishigaki in every drop.