commitment to quality
From Okinawa's oldest distillery, a deep traditional flavor is born.
The new factory, completed in April 2006, is capable of finely controlling the temperature of the pot stills by computer,
thus greatly increasing the production capacity to about three times that of the past.
In addition, based on the HACCP sanitation management system, we aim to securely and safely produce Awamori that is outstanding in both quality and quantity. Awamori can only be appreciated once it reaches the customer's palate.
We will continue to make the utmost effort as a distiller, and with the latest technology as well as harmonious relationships,
we will continue to make delicious spirits with our customer-first policy in mind at all times.
Shinzato shuzo History
The oldest distillery in Okinawa, authorized by the Ryukyu Kingdom. Continuing to carve history through its aroma and taste ......
The oldest distillery in Okinawa, authorized by the Ryukyu Kingdom.
Continuing to carve history through its aroma and taste ......
Shinzato Shuzo was founded in 1846, and is said to be the oldest existing distillery in Okinawa.
At the time, the Ryukyu Kingdom allowed only 30 (later 40) people living in three villages in Shuri (Sakiyama, Akata, and Torihori) to make Awamori, and the Awamori produced there was highly treasured as a tribute to China and Japan.
The Shinzato Shuzo Distillery was among them, and has been carrying on the traditional techniques, soul, and spirit for more than 170 years, with the head of the seventh generation currently carrying on the legacy.
Company History
| 1846 | Established in Akata, Shuri. First generation, Kama Shinzato. |
|---|---|
| 1924 | Moved to Wakasa, Naha City. Second generation, Koushou Shinzato.
Third generation, Koushin Shinzato. Fourth generation, Yasuho Shinzato. |
| 1953 | Business resumed in Makishi, Naha City after the war. |
| 1962 | Fifth generation, Shouzo Shinzato. |
| 1988 | Factory moved to Koja, Okinawa City. |
| 1989 | Shuichi Shinzato succeeds in developing a foamless yeast. (Awamori yeast No. 101). |
| 2001 (March) | Sixth generation, Shuichi Shinzato. |
| 2006 (April) | New factory in Suzaki, Uruma City commences operation. |
| 2006 (June) | ISO 9001 certification obtained. |
| 2016 (August) | Seventh generation, Kenji Shinzato. |
| 2017 (July) | Company type changed from general partnership company to Shinzato Shuzo Co., Ltd. |
| 2020 (April) | Whiskey manufacturing license obtained, production starts in May. |
How Awamori is made
The most important thing in the making of Awamori is temperature management.
We believe that the most important thing in making Awamori is temperature management.
The most important thing in the making of Awamori is temperature management. We believe that the most important thing in making Awamori is temperature management. Cultivating black koji mold, maturing the mash, distillation and storage all involve temperature. Awamori is a living organism, so even a small change in temperature can greatly affect the taste. That is why all of us at the distillery make sure to thoroughly control the temperature. While retaining the traditional methods, we also constantly try new methods to create original flavors and delicious spirits. We repair and maintain the facilities and equipment in the factory by ourselves where possible, and take good care of the tools we use. Every morning, we clean up the factory and the area around the factory to share a fresh start in the morning with our local community. At the Moromi Vinegar Factory, we produce Moromi Vinegar using the raw Moromi mash generated during the Awamori making process at the headquarters. The production of delicious Awamori also leads to the production of delicious moromi vinegar, so the staff at the Moromi Vinegar Factory, as well as the head office, communicate with each other on a daily basis to manufacture products that utilize the appeal of handmade products. Many of our customers who drink moromi vinegar are interested in health and wellness. We, as a team, are committed to making products with thorough hygiene and quality control so that our customers can feel safe and satisfied, and we strive to deliver "wonderful health" from here in Okinawa.
Company Profile
Company Detail
Corporate name: Shinzato Shuzo Co., Ltd.
Date of establishment: October 1st, 1950
Number of employees: 32
Investment Capital: 15 million yen
Main brands: Ryukyu, Kariyushi, Shinzato, Moromi vinegar, Ougon no Hibi (with gold flakes)
Awards
Okinawa Prefectural Governor's Award: Awarded 7 times, Excellence Award: Awarded 22 times
Grand Award, Okinawa City Industry Festival: Awarded 5 times
Gold Award, Monde Selection 1997
Grand Award, Okinawa City Industry Festival: Awarded 5 times
Okinawa Prefectural Governor's Award, Awamori Appraisal Conference: 1976, 1978 - 1979, 1983, 1996, 2001 - 2002, 2004 - 2006 / Total of 10 times
Excellence Award, Awamori Appraisal Conference: 1972, 1974 - 1985, 1987, 1989 - 1990, 1993 - 1994, 1996 - 1999, 2001 - 2006, 2018 / Total of 29 times
2019 November: Excellence Award, Awamori Appraisal Conference
2020 November: Prefectural Governor's Award, Awamori Appraisal Conference
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