Nishihirahonke
Shochu
About the Brewery
Nishihira Sake Brewery was founded in 1927, and in 2017, the great-grandson Serena Nishihira inherited the taste created by the first brewer, Tomi Nishihira. The Nishiheike family originally manufactured awamori in Shuri, Okinawa, but moved to Kikaijima and continued manufacturing there. However, in 1945, the warehouse was completely destroyed in an air raid. In 1946, the company moved to Naze, Amami Oshima, and resumed awamori production the following year in 1947.
In response to the post-war rice shortage, the company began producing brown sugar shochu, contributing to the development of shochu culture in Amami. In addition to shochu, there are records of the company producing sake such as Tomoe Masamune, beer Tomoe Beer, cider, and lactic acid drinks, giving the company a history of experimenting with a variety of sake brewing endeavors.
In response to the post-war rice shortage, the company began producing brown sugar shochu, contributing to the development of shochu culture in Amami. In addition to shochu, there are records of the company producing sake such as Tomoe Masamune, beer Tomoe Beer, cider, and lactic acid drinks, giving the company a history of experimenting with a variety of sake brewing endeavors.