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.
A composition based on the tasting of this magnificent Okinawan gin: a bottle of Masahiro Okinawa Gin 70cl and 2 Fuji Sakazuki stoneware glasses. Fruity, tropical accents まさひろオキナワジン RECIPE 01 まさひろ酒造（沖縄県） 70cl - alc. 47% vol.
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...
Uminchu means "fisherman" in Okinawa (umi = ocean; chu = man). The idea behind this awamori is to get closer to light notes inspired by the scents of the ocean rather than arriving at the classically rustic aromas of this drink. We are still on an awamori, but on fruity, clear and refreshing notes. An original, clean and fresh awamori <br...
