Sakiyama Shuzo Sho
Shochu
About the Brewery
Since our founding in 1905 (Meiji 38) in Shuri Akata, we have accumulated the tradition and techniques of awamori-making. We took root here, blessed with natural water, in 1946 (Showa 21) and have been here for over 70 years.
Wherever we are, what remains constant is our desire to make even better awamori. The encounter between Sakiyama’s craft and rich mountain spring water is one of the ultimate techniques. Our steadfast devotion to painstaking ‘three-day koji,’ our finely honed intuition for yeast, and our insistence on great taste continue to evolve. We will always keep our passion for awamori alive and work together as one. We appreciate your warm yet strict encouragement as the lubricant that keeps our awamori-making moving forward. Thank you for your patronage.
Wherever we are, what remains constant is our desire to make even better awamori. The encounter between Sakiyama’s craft and rich mountain spring water is one of the ultimate techniques. Our steadfast devotion to painstaking ‘three-day koji,’ our finely honed intuition for yeast, and our insistence on great taste continue to evolve. We will always keep our passion for awamori alive and work together as one. We appreciate your warm yet strict encouragement as the lubricant that keeps our awamori-making moving forward. Thank you for your patronage.