Kusu (aged)
Mizuho (Okinawa)
Mizuho Gold 3yrs Awamori - 720ml
Mizuho Gold 3yrs Awamori is made from carefully selected aged Awamori (kusu) matured for more than three years, finished at 30% ABV. It releases a gentle sweetness on the nose, with aromas reminiscent of caramel and roasted nuts. On the palate, it shows a mellow character with balanced richness and umami, capturing the depth of long ageing.
It is best appreciated by sipping slowly, neat or on the rocks, to discover its layered expression.
Founded in 1848 in Shuri during the reign of King Shō Tai, Mizuho Shuzo is the oldest surviving brewery of the Shuri Sanka districts. Long associated with the Ryukyu royal family, it continues to protect the tradition of Ryukyu Awamori while remaining rooted in the culture and history of Shuri.
Yamakawa (Okinawa)
Sakura Ichiban 3yrs Awamori - 700ml
Sakura Ichiban 3yrs Awamori is a refined Japanese spirit crafted by the renowned Yamakawa Distillery on Okinawa. Aged for three years, it reveals the elegant character of Kūsū (matured Awamori): a gentle fragrance, subtle sweetness and layered complexity that wine lovers will appreciate for its balance and finesse.
The name Sakura Ichiban pays tribute to the Yaedake Cherry Blossom Festival, the first cherry blossom celebration held annually in Japan. Just as the blossoms mark the start of spring, this Awamori embodies freshness, renewal and delicate beauty.
Founded in 1946, Yamakawa Distillery is dedicated to preserving the culture of Kūsū. Using its own source of mineral-rich water, Yamakawa ensures purity and terroir-driven character. Distillation methods focus on maximising flavour extraction with minimal filtration, creating spirits of authenticity and depth.
Sakura Ichiban 3yrs combines the elegance of fine aged wine with the craftsmanship of Okinawa’s oldest traditions – a must-discover for connoisseurs seeking distinctive Japanese Awamori.
Yaesen (Okinawa)
Kusu 3yrs Awamori - 720ml
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.
Mizuho (Okinawa)
Mizuho Mild 5yrs Awamori - 720ml
Mizuho Mild 5yrs Awamori is crafted with black koji, which softens as it matures, allowing both aroma and flavour to evolve with time. Only carefully selected aged Awamori (kusu), each matured for more than five years, is used. It is finished at 25% ABV to highlight its approachable style.
The spirit carries the sweet fragrance typical of long-aged kusu, alongside a clean, mild profile with a gentle sweetness. It was developed with the intention of making the refined character of five-year aged Awamori accessible to more people. Enjoyed neat, over ice, or with meals, it reveals its full expression in different settings.
Founded in 1848 in Shuri during the reign of King Shō Tai, Mizuho Shuzo is the oldest existing brewery among the Shuri Sanka districts. With a legacy tied to the Ryukyu royal family, the distillery continues to safeguard the tradition of Ryukyu Awamori while remaining deeply rooted in Shuri’s history and culture.
Yamakawa (Okinawa)
Sakura Ichiban 5yrs Awamori - 720ml
Sakura Ichiban 5yrs Awamori is a refined Japanese spirit from the historic Yamakawa Distillery in Okinawa. Aged for five years, it expresses the elegance of Kūsū (matured Awamori) with a delicate fragrance, gentle sweetness and layered complexity that wine lovers will appreciate for its balance and finesse.
On the nose, light floral and mellow Kūsū aromas set the tone. The palate reveals a soft sweetness and rich depth, developing into a more powerful taste when enjoyed neat. When diluted with water, the spirit becomes smoother while retaining its signature character. Clear and transparent, this Awamori also serves beautifully as a base for refined cocktails.
Named after the Yaedake Cherry Blossom Festival, the very first of Japan’s annual sakura celebrations, Sakura Ichiban embodies freshness, elegance and a deep sense of Okinawan tradition.
Founded in 1946, Yamakawa Distillery is dedicated to reviving and preserving the culture of Kūsū. Using mineral-rich spring water from its own source and careful distillation with minimal filtration, Yamakawa produces Awamori that reflects both craftsmanship and terroir.
Sakura Ichiban 5yrs combines the elegance of aged wine with the distinctive soul of Okinawa – a must-try for connoisseurs seeking authentic Japanese Awamori.
Mizuho (Okinawa)
Forest of Coral 7yrs Awamori - 720ml
Forest of Coral 7yrs Awamori is defined by the richness of long ageing. From the glass rises a sweet aroma reminiscent of caramel, leading into a mellow, deep flavour with gentle sweetness. It can be enjoyed neat to appreciate its full character, then on the rocks or diluted with water according to preference.
Part of the proceeds from this product support marine conservation initiatives, including coral transplantation projects.
Founded in 1848 in Shuri during the reign of King Shō Tai, Mizuho Shuzo is the oldest surviving brewery within the Shuri Sanka districts. Closely tied to the Ryukyu royal family, the distillery continues to safeguard the tradition of Ryukyu Awamori while remaining firmly rooted in the history and culture of Shuri.
Mizuho (Okinawa)
Royal Mizuho 5yrs Awamori - 720ml
Royal Mizuho 5yrs Awamori is crafted with black koji, which softens with age, allowing both aroma and flavour to evolve. Only the finest aged Awamori (kusu) is carefully selected, each expression matured for more than five years, then blended in a unique ratio.
When poured into a glass, exposure to air releases a delicate fragrance, with sweet notes recalling caramel and roasted nuts. On the palate, a gentle sweetness unfolds, accompanied by a smooth, mellow richness that reflects the elegance of Awamori aged for over five years.
Founded in 1848 in Shuri during the reign of King Shō Tai, Mizuho Shuzo is the oldest surviving brewery in the Shuri Sanka districts. Its history has long been tied to the Ryukyu royal family, and today the distillery continues to preserve the heritage of Ryukyu Awamori while remaining firmly rooted in Shuri’s culture and tradition.
Yamakawa (Okinawa)
Sangosho 10yrs Awamori - 720ml
Sangosho 10yrs Awamori is a rare aged Japanese spirit crafted by the historic Yamakawa Distillery in Okinawa. Matured for over a decade in stainless steel, it reveals a rich, sweet and mature bouquet that immediately stands out. On the palate, its fine oil content lends a silky, almost creamy texture, while long ageing brings depth, balance and refinement. Delicate layers of subtle sweetness unfold alongside cocoa-like bitterness, spreading elegantly across the mouth – a profile that wine lovers will recognise for its complexity and length.Founded in 1946, Yamakawa Distillery is dedicated to preserving the tradition of Kūsū – Awamori aged for at least three years. With its own source of mineral-rich spring water, the distillery ensures purity and character in every drop. Distillation is carefully managed to maximise flavour extraction while keeping filtration to a minimum, resulting in spirits that are both authentic and expressive of Okinawa’s unique terroir.
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