MASAHIRO SHUZO - OKINAWA PRÉFECTURE
Masahiro Shuzo, located at the southern end of the main island of Okinawa, has been producing traditional Awamori for 130 years. With a grandfather who was chef at Ryukyu Castle, the rights to produce Awamori were easily granted by authorities, and so began the story and a reputation, forged on a style that was truly about finesse and elegance. A perfect illustration of Masahiro Shuzo's flagship product, Uminchu.
Six types of botanicals are used to produce Masahiro Japanese gin. Tropical-flavored plants such as guava, roselle (guinea hibiscus), Goya, Okinawa cucumber, shekwasa, the most common citrus fruit on the island, and the pipatsu, a long pepper from the archipelagoe. Fruity and spicy, with tropical accents <span...
