About the distillery : Masahiro Shuzo, located at the southern end of the main island of Okinawa, has been producing traditional Awamoris for 130 years. With a great cook father at Ryukyu Castle, the rights to produce awamori were easily granted by the authorities and so began the story and a reputation that is forged on a style that truly goes on finesse and elegance. This is perfectly illustrated Masahiro Shuzo’s flagship product, Uminchu.

Detailed tasting notes : The elaboration is the result of an adaptation of the European methods of production of gin to the traditional manufacture of awamori. Indeed, the latter is always obtained by a simple distillation in a alembic ironing unique to the Okinawa region. After maceration, distillation is then carried out in a column still. An original production method, which could be called a hybrid. In the end, sweet and fruity notes blend with spices, in a gin that subtly reveals the warm and rustic background of the traditional awamori. A unique gin exquisite, fine and lively.