Shinzato Shuzo Co., Ltd.

About the distillery

Shinzato Shuzo Co., Ltd. is located in Uroma in Okinawa and is one of the island’s oldest active breweries. Production ranges from classic awamori to whisky, and the house combines a long backbone of tradition with newer whisky ambitions. What’s special about the place is precisely the contrast between the old heritage dating back to 1846 and the modern production at the new facility, which came into operation in 2006.

History

Shinzato Shuzo was founded in 弘化三年, 1846, in Shuri・Akata by the first generation, Shinzato 蒲. In the company’s own history, it is described as the oldest existing sake-/distillery business in Okinawa, and as part of the tradition permitted by the 琉球王府, where only a few selected families in Shuri were allowed to produce awamori. Through the generations, the name and craft have been passed down, and today it is the seventh-generation head, Shinzato 建二, who carries the family name forward. After the war, operations resumed in 那覇市牧志 in 1953, and later both the move to 沖縄市古謝 in 1988 and the opening of the 州崎 factory in 2006 followed. An important technical breakthrough came in 1989, when Shinzato 修一 developed a non-foaming yeast, 泡盛101号酵母. In 2020, the company received a license for whisky production and began production in May of the same year, marking the newest phase in a very long family history.

Raw materials and production

The production is built on the awamori tradition, but with a clear awareness of modern management. Central to it all is temperature: it is carefully controlled at every stage, from koji production and maturing moromi to distillation and aging. In the new facility, temperatures in the mash/fermentation vats can be controlled precisely via computer, and the company itself states that it will preserve the traditional method while also testing new methods. There is also an emphasis on taking responsibility for its own facilities, so that repairs and maintenance—when possible—are carried out internally. At the same time, spirit production is linked with the production of moromi pickled/fermented vinegar product moromisu, which is made from the moromi liquid that arises in awamori production. It paints a picture of a house where craftsmanship, hygiene, and practical self-reliance are closely intertwined.

Maturation and cask types

Aging and storage are described not through a palette of different cask types, but through a clear focus on temperature control. Even in the aging process, the heat must be managed carefully, because even small fluctuations can change the character of the spirit. The new facility is also built to significantly increase production, and the technical upgrade is intended to support both safety, quality, and consistency. For the whisky, this means that development takes place in an environment where storage and maturation are considered together with the rest of the process rather than as a separate final step.

Whiskies

The range spans widely from the company’s classic awamori brands to whisky and related products. Among the most important names mentioned are 琉球, かりゆし, 新里ウイスキー, 琉歌, and もろみ酢. On the whisky side, 新里 WHISKY 43％ is presented as the most visible releases in both 700 ml and 200 ml, while the 琉歌 series marks the house’s commitment to single malt Japanese whisky. The newer releases and price listings show that whisky has become a clear part of the company’s identity, but it is still a lineup where the awamori tradition is the historical foundation.

Visiting the distillery

The distillery is active and has a public address, telephone number, and email contact for inquiries. The factory is located in うるま市州崎, and a headquarters in 沖縄市古謝 is also listed. The provided visit information does not describe tours, tastings, opening hours, or booking procedures, so it appears first and foremost as a production site you can contact directly rather than as a proper visitor center.

Philosophy and craftsmanship

The company builds its identity on temperature control, quality, and respect for craftsmanship. It will preserve traditional methods, but at the same time work with new techniques whenever they can improve the result. HACCP and JFS-B are mentioned as frameworks for safety and hygiene, and there is an emphasis on employees taking responsibility themselves for maintenance, cleaning, and order around the facility. It’s a philosophy where tradition is not a museum piece, but a starting point for continuous improvement.

Awards and recognition

• 沖縄県知事賞 (7 times received)

• 優等賞 (22 times received)

• 最優秀賞 (5 times received)

• 金賞 (1997, received)

• 銀賞 (2023, received, 新里 WHISKY 43％ 700ml)

• 審査員特別賞 (2023, received, 新里 WHISKY 43％ 700ml)

• 全国商工会連合会賞 (received, 珈琲泡盛 コーヒースピリッツ 30度 720ml)

• 金賞 (2024, received, 新里 WHISKY 43％ 700ml)

• グランプリ (2025, received, 新里 WHISKY 43％ 200ml)

• トリプル受賞 (2025, Japan Grand Prix・Highest Gold Prize・Best Category Award, 琉歌NEWBORN2024)

• 金賞 (2025, received, 琉歌 SINGLE MALT JAPANESE WHISKY 2024)

• 最高金賞 (2026, received, いぜなじまのお米で作った泡盛 常圧)