Oritoori - Ishigaki City Official Tourism Information Website
Awamori, said to be Japan's oldest distilled spirit with a history of approximately 600 years, has its roots in Southeast Asia and has been enjoyed as a unique Okinawan drink since the Ryukyu Kingdom era. There are six distilleries on Ishigaki Island, each producing its own unique and distinctive awamori.
Nakama Shuzo is a small sake brewery located in Miyara, Ishigaki Island. Founded in 1948 as a brewery deeply rooted in the local community, it began producing its brand "Miyanotsuru." The "Miya" in "Miyanotsuru" comes from the place name "Miyara," and the "Tsuru" (crane) is chosen for its auspicious symbolism. The name embodies the wish that the sake brewed in Miyara will grow and prosper for many years, like a crane.
Currently, the third-generation president, Shinsaku Maehana, is carrying on the tradition of "Miyanotsuru" sake, which is carefully crafted. As it is a small brewery, Shinsaku handles almost all of the work himself, from production to sales.
On this day, relatives came to help with labeling.
Shinsaku spent his childhood in Miyara, his hometown, until graduating from high school. He studied mechanical engineering at a university on Okinawa Island, and after that, he took a job unrelated to the food industry. However, he learned from his predecessor that the sake brewery was reaching its limits in terms of continuing operations, and driven by his desire to prevent this place from disappearing, he decided to take over the brewery.
"This was my playground when I was little. I didn't want to lose this place that my grandfather created, and I thought I could do it," says Shinsaku.
At Nakama Brewery, we produce "Miyanotsuru" using equipment and tools that have been carefully used and preserved since the brewery's founding.
The walls inside the facility are stained black with black koji mold. Apparently, cleaning these walls would change the flavor of the sake. Made with equipment and tools that have been passed down from the previous generation and have been used for a long time, Miyanotsuru sake is characterized by its smooth and gentle mouthfeel and the deep, lingering sweetness that spreads after drinking.
The Thai rice used as the raw material is soaked in large earthenware pots for 2 to 3 hours in batches of 300 kilograms, and then steamed in a wooden steamer large enough for one person to lie down in.
black koji mold
After steaming, the rice is allowed to take root with black koji mold while the temperature is controlled, and rice koji is made.
The finished rice koji is mixed with yeast and water to make mash, which is then fermented.
The role of black koji mold is to convert the starch in rice into sugar, while the role of yeast is to convert the sugar into alcohol.
The matured mash is distilled using a traditional earthenware still, and then aged in storage tanks for about 8 to 10 months to complete "Miyanotsuru".
A cocktail called "Awamori Sunrise" is made with awamori (Okinawan distilled spirit) as the base, along with orange juice and grenadine syrup.
"Three years have passed since I took over Nakama Brewery, and as a new initiative, I would like to challenge myself by developing sake with different flavors and exporting overseas."
profile
Shinsaku Maehana
Born in 1983 on Ishigaki Island, Okinawa Prefecture.
I grew up in Miyara Village, where Nakama Sake Brewery is located, and the brewery was my playground during my childhood.
In 2002, after graduating from high school, I left Ishigaki Island to pursue higher education.
In 2019, I returned to Ishigaki Island, incorporated the sake brewery, and took over its management and sake brewing.
We strive to produce awamori with a rich flavor using traditional methods that have been carefully preserved.
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