| Yonaguni : Sakimoto Shuzosho |
 |
Yonaguni Island, Okinawa Prefecture, is located at the western extreme of the Japanese archipelago, near Taiwan. Many of the islands off Okinawa are flat coral cay islands, but Yonaguni has hills and undulations that are home to cattle and Yonaguni horse farms. There are three awamori distilleries on this small island, which has a population of just 1,800, and the three work hard to learn from each other as they refine their respective products.
Located on a little hill right in the middle of a farm, one of those three distilleries, Sakamoto Shuzosho distillery, makes shochu with only a small number of staff. The distillation is carried out using a traditional simple brick-surrounded distillation oven called a jigama. (Distillation by traditional jigama is found in Okinawa only on islands west of Yaeyama.)
Normal awamori has an alcohol content of about 30%, but the unique and traditional awamori found on Yonaguni called "Hanazake" (which means "floral awamori") has an alcohol content of about 60%. |
|
|
| Its distinguishing feature is that it is made from the most concentrated vapors that are taken at the initial stage of the distillation process, producing a pleasant flavor with a floral scent. Of course, it is not an alcohol for drinking in large quantities; it has long been used at ceremonial and festive occasions. |
|
| Yonaguni (Awamori / 30% alcohol) |
|
| It has the pleasant aroma of rice and a flavor that is mild with soft umami tones. |
|
| Yonaguni-hanazake (Awamori / 60% alcohol) |
|
| It has no off-flavor in its aroma and has a mildness that belies its alcohol content. It has a well-balanced clean umami and crispness. |
|
