咲元酒造株式会社〒904-0416 沖縄県国頭郡恩納村山田 1437-1（琉球村施設内）
TEL：098-963-0208 ／ FAX：098-963-0207
https://www.sakimoto-awamori.com/
1437-1 Yamada, Onna-son, Kunigami-gun, Okinawa 904-0416 (in Ryukyu Mura facility)
TEL: 098-963-0208 / FAX: 098-963-0207
https://www.sakimoto-awamori.com/

Traditional Awamorithat has been preserved for over a century

百有余年守り続けた︑

伝統の泡盛

Sakimoto Awamori Distillery日本 Japan
沖縄 Okinawa

Onna Village, Okinawa, Japan
恩納村の美しく
豊かな自然の中でな水を運ぶ森。恩納村には豊かな自然が今も…lies a breathtakingly beautiful, crystal-clear ocean and

なお残っています。明治 35 年に首里で創業

forests that carry pure water. To this day, Onna Village retains

した咲元酒造は、令和 2 年、第二の創業の地として、風光明媚な恩納村に酒造所を構えました。築き上げた歴史を誇りに、新生咲元として新たな一歩を踏み出しています。

1a rich and natural environment. This has made for an excellent

沖縄地図

息を飲むほど美しく透き通った海と、清らかIn the midst of
恩納村
Onna Village
Onna Village
with the charms of nature...

location for Sakimoto Awamori Distillery, founded in Shuri in
1902, to transfer it’s production operations to the picturesqueOnna Village in 2020. Being proud of the history we had built,

OkinawaMap

we are now taking a step forward as the brand new Sakimoto.

1

日本 Japan
沖縄 Okinawa

Onna Village, Okinawa, Japan
恩納村の美しく
豊かな自然の中でな水を運ぶ森。恩納村には豊かな自然が今も…lies a breathtakingly beautiful, crystal-clear ocean and

なお残っています。明治 35 年に首里で創業

forests that carry pure water. To this day, Onna Village retains

した咲元酒造は、令和 2 年、第二の創業の地として、風光明媚な恩納村に酒造所を構えました。築き上げた歴史を誇りに、新生咲元として新たな一歩を踏み出しています。

1a rich and natural environment. This has made for an excellent

沖縄地図

息を飲むほど美しく透き通った海と、清らかIn the midst of
恩納村
Onna Village
Onna Village
with the charms of nature...

location for Sakimoto Awamori Distillery, founded in Shuri in
1902, to transfer it’s production operations to the picturesqueOnna Village in 2020. Being proud of the history we had built,

OkinawaMap

we are now taking a step forward as the brand new Sakimoto.

1

Ryukyu
Kingdom
約450年の栄華を誇る
独自の歴史を築いた琉球王国
今からおよそ 570 年前、奄美群島から八重山列島までの琉球諸
島は、琉球王国により権力統一がはかられていました。海にTraditional
Culture
伝統文化
そして、酒造り

囲まれた立地を活かし、中国、日本本土、朝鮮、東南アジア
諸国との貿易を盛んに行い発展してきた琉球王国。海外との沖縄には、琉球王国時代から脈々と受け継がれてきた交易を通して、独自の歴史や文化を育み、それが今へと受け伝統芸能、工芸、音楽、食文化など、独自の歴史文化継がれています。

があります。咲元酒造があるのは、そうした文化を体

During about 450 years ofprosperity,
the Ryukyu Kingdom built
its unique history
Almost 570 years ago, the Ryukyu Islands, from the Amami
Archipelago to the Yaeyama Islands, had been unified by the
Ryukyu Kingdom. Taking its geographical advantage of being
surrounded by the sea, the Ryukyu Kingdom developed active
trade with China, mainland Japan, Korea as well as Southeast
Asian countries. Through the trade with these overseas countries,2

験できる「琉球村」の中。南国ならではの植物が生い茂り、赤瓦屋根の家屋が軒を連ねる沖縄の原風景を眺めながら手間を惜しまない酒造りをしています。

Traditional cultureand Awamori production
Okinawa has a unique historical culture, including traditionalarts, crafts, music and food culture, which has been handed
down from the Ryukyu Kingdom period. Sakimoto Awamori
Distillery is located inside the “Ryukyu Mura” , where you could
experience such diverse culture. We spare no effort in crafting

the Ryukyu Kingdom developed its unique history and culture,

Awamori while surrounded by the original landscape of Okinawa,

which has been handed down to the present day.

with its lush tropical vegetation and red-tiled roof houses.

3

Ryukyu
Kingdom
約450年の栄華を誇る
独自の歴史を築いた琉球王国
今からおよそ 570 年前、奄美群島から八重山列島までの琉球諸
島は、琉球王国により権力統一がはかられていました。海にTraditional
Culture
伝統文化
そして、酒造り

囲まれた立地を活かし、中国、日本本土、朝鮮、東南アジア
諸国との貿易を盛んに行い発展してきた琉球王国。海外との沖縄には、琉球王国時代から脈々と受け継がれてきた交易を通して、独自の歴史や文化を育み、それが今へと受け伝統芸能、工芸、音楽、食文化など、独自の歴史文化継がれています。

があります。咲元酒造があるのは、そうした文化を体

During about 450 years ofprosperity,
the Ryukyu Kingdom built
its unique history
Almost 570 years ago, the Ryukyu Islands, from the Amami
Archipelago to the Yaeyama Islands, had been unified by the
Ryukyu Kingdom. Taking its geographical advantage of being
surrounded by the sea, the Ryukyu Kingdom developed active
trade with China, mainland Japan, Korea as well as Southeast
Asian countries. Through the trade with these overseas countries,2

験できる「琉球村」の中。南国ならではの植物が生い茂り、赤瓦屋根の家屋が軒を連ねる沖縄の原風景を眺めながら手間を惜しまない酒造りをしています。

Traditional cultureand Awamori production
Okinawa has a unique historical culture, including traditionalarts, crafts, music and food culture, which has been handed
down from the Ryukyu Kingdom period. Sakimoto Awamori
Distillery is located inside the “Ryukyu Mura” , where you could
experience such diverse culture. We spare no effort in crafting

the Ryukyu Kingdom developed its unique history and culture,

Awamori while surrounded by the original landscape of Okinawa,

which has been handed down to the present day.

with its lush tropical vegetation and red-tiled roof houses.

3

Awamori
琉球の御用酒として珍重された泡盛
近隣諸国との交易が盛んだった琉球で、泡盛が製造されるようになったのは 15 世紀頃。東南アジアから蒸留
酒とその製造技術を持ち帰り、泡盛造りが始まったとされています。17 世紀には泡盛の製造は役所に管理され、冊封使など海外からの客人をもてなす「御用酒」
として、また、献上品として取り扱われていました。

As the official liquorof the Ryukyus,
Awamori was highly prized

4

Miraculous event
泡盛復興への奇跡的な出来事
現在、沖縄で泡盛造りが途絶えることなく続いているのは、戦後、泡盛造りが盛んだった首里一帯が戦争により廃墟と化していた中から、二代目の佐久本政良が奇跡的に黒麹菌を見つけ、再び増やすことに力を注いだからと言っても過言ではありません。泡盛造りへの情熱から他の蔵元へ黒麹菌を無償で配布し復活へと導きました。

The Revival of Awamori
by a miraculous discovery

Awamori was first produced in the Ryukyus around the 15th

There is no exaggeration that Awamori production in Okinawa continues

century, when the Ryukyus participated in a thriving trade

uninterrupted because Seiryou Sakumoto, our second generation owner,

network with neighbouring countries. It is said that distilled

miraculously discovered the black koji fungus in the ruins of the Shuriliquor and its production techniques were brought back fromarea, where Awamori production had flourished until it was destroyed

South East Asia and Awamori production began. In the 17th

during the battles of World War II. During the post-war era, Sakumoto

century, the production of Awamori was controlled by the

refocused his efforts into cultivating the black koji fungus again. His

government and it was treated as an “ Imperial Liquor ” toenthusiasm for making Awamori led him to distribute the black koji fungus

entertain guests from overseas, such as Sappou-shi envoys,

to other distilleries free of charge, which resulted to the revival of thealso as gifts to be presented to them.

Awamori today.

5

Awamori
琉球の御用酒として珍重された泡盛
近隣諸国との交易が盛んだった琉球で、泡盛が製造されるようになったのは 15 世紀頃。東南アジアから蒸留
酒とその製造技術を持ち帰り、泡盛造りが始まったとされています。17 世紀には泡盛の製造は役所に管理され、冊封使など海外からの客人をもてなす「御用酒」
として、また、献上品として取り扱われていました。

As the official liquorof the Ryukyus,
Awamori was highly prized

4

Miraculous event
泡盛復興への奇跡的な出来事
現在、沖縄で泡盛造りが途絶えることなく続いているのは、戦後、泡盛造りが盛んだった首里一帯が戦争により廃墟と化していた中から、二代目の佐久本政良が奇跡的に黒麹菌を見つけ、再び増やすことに力を注いだからと言っても過言ではありません。泡盛造りへの情熱から他の蔵元へ黒麹菌を無償で配布し復活へと導きました。

The Revival of Awamori
by a miraculous discovery

Awamori was first produced in the Ryukyus around the 15th

There is no exaggeration that Awamori production in Okinawa continues

century, when the Ryukyus participated in a thriving trade

uninterrupted because Seiryou Sakumoto, our second generation owner,

network with neighbouring countries. It is said that distilled

miraculously discovered the black koji fungus in the ruins of the Shuriliquor and its production techniques were brought back fromarea, where Awamori production had flourished until it was destroyed

South East Asia and Awamori production began. In the 17th

during the battles of World War II. During the post-war era, Sakumoto

century, the production of Awamori was controlled by the

refocused his efforts into cultivating the black koji fungus again. His

government and it was treated as an “ Imperial Liquor ” toenthusiasm for making Awamori led him to distribute the black koji fungus

entertain guests from overseas, such as Sappou-shi envoys,

to other distilleries free of charge, which resulted to the revival of thealso as gifts to be presented to them.

Awamori today.

5Sakimoto
佐久本から笑顔咲く咲元へ
琉球王国時代、泡盛は「サキ」と呼ばれていました。また、沖縄の方言
で も お 酒 の こ と を そ う 呼 び ま す。

6

Awamori
Distillery
素材の力を信じ育てる「佐久本酒造場」という名で創業し、咲元の酒造りの鍵は「ゆっくり育てる」こと。発酵が「咲元」の名になったのは、二代目終わったあとの「原酒」と呼ばれる酒にできるだけ手の佐久本政良が酒造所を法人化したをかけず、粗ろ過製法で精製するのが咲元の泡盛の特昭和 36 年のこと。沖縄を代表する酒徴です。この手法により泡盛特有の香りや味が強く残を造り、飲む人々に笑顔を咲かせた

り、じっくりと熟成させることで極上の泡盛へと仕上

いとの想いから咲元になりました。

がるのです。

From Sakumoto
to SAKIMOTO
with a blooming smile

Believe in the power ofingredients andnurture with time

During the Ryukyu Kingdom period, Awamori was called “ Saki ” . Also,

The key to Sakimoto's making process is “ slow nurturing ” .

liquors in general are called “ Saki ” in Okinawan dialect. We were founded

The characteristic of Sakimoto's Awamori is to refine the liquor,

as Sakumoto Shuzojo (Sakumoto Awamori Distillery), and the name wasthat is called “ Genshu (undiluted liquor) ” after fermentation has

then changed to Sakimoto in 1961 when Seiryou Sakumoto, our second

finished. We do this by using a coarse filtration method which

generation owner, incorporated the company. With the nameallows the unique aroma and taste of Awamori to remain"Sakimoto", we have the desire to produce Awamori which represents

strong, and the slow maturation process results the finest

Okinawa and to bring smiles to the faces of those who drink it.

Awamori.

7

Sakimoto
佐久本から笑顔咲く咲元へ
琉球王国時代、泡盛は「サキ」と呼ばれていました。また、沖縄の方言
で も お 酒 の こ と を そ う 呼 び ま す。

6

Awamori
Distillery
素材の力を信じ育てる「佐久本酒造場」という名で創業し、咲元の酒造りの鍵は「ゆっくり育てる」こと。発酵が「咲元」の名になったのは、二代目終わったあとの「原酒」と呼ばれる酒にできるだけ手の佐久本政良が酒造所を法人化したをかけず、粗ろ過製法で精製するのが咲元の泡盛の特昭和 36 年のこと。沖縄を代表する酒徴です。この手法により泡盛特有の香りや味が強く残を造り、飲む人々に笑顔を咲かせた

り、じっくりと熟成させることで極上の泡盛へと仕上

いとの想いから咲元になりました。

がるのです。

From Sakumoto
to SAKIMOTO
with a blooming smile

Believe in the power ofingredients andnurture with time

During the Ryukyu Kingdom period, Awamori was called “ Saki ” . Also,

The key to Sakimoto's making process is “ slow nurturing ” .

liquors in general are called “ Saki ” in Okinawan dialect. We were founded

The characteristic of Sakimoto's Awamori is to refine the liquor,

as Sakumoto Shuzojo (Sakumoto Awamori Distillery), and the name wasthat is called “ Genshu (undiluted liquor) ” after fermentation has

then changed to Sakimoto in 1961 when Seiryou Sakumoto, our second

finished. We do this by using a coarse filtration method which

generation owner, incorporated the company. With the nameallows the unique aroma and taste of Awamori to remain"Sakimoto", we have the desire to produce Awamori which represents

strong, and the slow maturation process results the finest

Okinawa and to bring smiles to the faces of those who drink it.

Awamori.

7

How Awamori is made

泡盛ができるまで

お米を原料に黒麹菌を使い、水と酵母を加えて発酵させることでできあがる泡盛。
芳醇な香りと、寝かせるほどにまろやかな口当たりになるのが泡盛の大きな魅力の一つ。作り方はシンプルですが、時とともに育つお酒とされています。

1

2

Awamori is made from rice and fermented with water and yeast using black koji fungus. One of
the charms of Awamori is its mellow aroma. Additionally, the longer it is aged, the richer andmilder the taste becomes. Despite of the simple production process, it is considered a liquor thatmatures over time.

3

4

Sakimoto Awamori Distillery
確かな味を届けるために原料

原料米処理

Ingredients

洗米・浸漬・蒸し・種付け・製麹

泡盛の原料は米、主に硬質で長い粒のタ
イ米 ( インディカ米 ) を使用します。

Rice preparation

Awamori is made from rice, we mainly
use hard, long-grain Thai rice (indicarice).

washing, soaking, steaming, koji
fungus spreading and koji making
洗米→浸漬→水切りを行った後、原料米をムラなく蒸していきます。蒸し上がった米に黒麹菌を散布し米麹を造ります。
After washing, soaking and draining
the rice, we steam them evenly. Then
spreading the black koji fungus overthe steamed rice and making rice koji.

仕込み・発酵Brewing and fermentation

蒸留

Distillation

季節に合わせた品質管理のもと、仕込みタ
ンクに水・米麹・酵母を加えもろみを仕込みます。黒麹菌は製造過程でクエン酸を大量に生成する為、雑菌によるもろみの腐敗をおさえる効果と酒に旨味とコクをもたらす特徴があります。（発酵期間は約 20 日間）

泡盛は日本最古の蒸留酒と言われています。また仕込みが１回のみの全麹仕込み
で単式蒸留器を使用するという大きな特徴を持っています。

Under the seasonal quality control, water,

unique that is brewed once with allrice koji and yeast are added to the brewing
tank and fermenting the Moromi mash.
Black koji fungus produce large amounts of

Awamori is said to be the oldest

お客様へ自信を持って届けられる泡盛に仕上げるために、瓶詰め前には必ず色、澄み具合、To delivera reliable quality
Before bottling, we always check the color, clarity, aroma
and taste to ensure that we can confidently deliver thebest quality Awamori to our customers. We place great

香り、そして味の確認を行います。100 年前か

importance on preserving the taste and aroma that can

ら続く咲元でしか出せない味と香りを守るこ

only be produced by Sakimoto, which has been handedとを大切に。そして、守るだけでなく、新たな咲元の魅力となる泡盛の開発にも挑戦する。
新生咲元はこれからも進化していきます。

down for over 100 years. In addition, we also take on
the challenge of developing Awamori with new styles.
Thus, the brand-new Sakimoto Awamori Distillery will
never stop evolving.

distilled spirits in Japan. It's also
koji rice and using single pot still
distillation.

citric acids during the fermentation process,which has the effect of reducing the
spoilage of the Moromi mash caused bybacteria. It also gives Umami and richness
to the Awamori (Fermentation period:
approximately 20 days).

89How Awamori is made

泡盛ができるまで

お米を原料に黒麹菌を使い、水と酵母を加えて発酵させることでできあがる泡盛。
芳醇な香りと、寝かせるほどにまろやかな口当たりになるのが泡盛の大きな魅力の一つ。作り方はシンプルですが、時とともに育つお酒とされています。

1

2

Awamori is made from rice and fermented with water and yeast using black koji fungus. One of
the charms of Awamori is its mellow aroma. Additionally, the longer it is aged, the richer andmilder the taste becomes. Despite of the simple production process, it is considered a liquor thatmatures over time.

3

4

Sakimoto Awamori Distillery
確かな味を届けるために原料

原料米処理

Ingredients

洗米・浸漬・蒸し・種付け・製麹

泡盛の原料は米、主に硬質で長い粒のタ
イ米 ( インディカ米 ) を使用します。

Rice preparation

Awamori is made from rice, we mainly
use hard, long-grain Thai rice (indicarice).

washing, soaking, steaming, koji
fungus spreading and koji making
洗米→浸漬→水切りを行った後、原料米をムラなく蒸していきます。蒸し上がった米に黒麹菌を散布し米麹を造ります。
After washing, soaking and draining
the rice, we steam them evenly. Then
spreading the black koji fungus overthe steamed rice and making rice koji.

仕込み・発酵Brewing and fermentation

蒸留

Distillation

季節に合わせた品質管理のもと、仕込みタ
ンクに水・米麹・酵母を加えもろみを仕込みます。黒麹菌は製造過程でクエン酸を大量に生成する為、雑菌によるもろみの腐敗をおさえる効果と酒に旨味とコクをもたらす特徴があります。（発酵期間は約 20 日間）

泡盛は日本最古の蒸留酒と言われています。また仕込みが１回のみの全麹仕込み
で単式蒸留器を使用するという大きな特徴を持っています。

Under the seasonal quality control, water,

unique that is brewed once with allrice koji and yeast are added to the brewing
tank and fermenting the Moromi mash.
Black koji fungus produce large amounts of

Awamori is said to be the oldest

お客様へ自信を持って届けられる泡盛に仕上げるために、瓶詰め前には必ず色、澄み具合、To delivera reliable quality
Before bottling, we always check the color, clarity, aroma
and taste to ensure that we can confidently deliver thebest quality Awamori to our customers. We place great

香り、そして味の確認を行います。100 年前か

importance on preserving the taste and aroma that can

ら続く咲元でしか出せない味と香りを守るこ

only be produced by Sakimoto, which has been handedとを大切に。そして、守るだけでなく、新たな咲元の魅力となる泡盛の開発にも挑戦する。
新生咲元はこれからも進化していきます。

down for over 100 years. In addition, we also take on
the challenge of developing Awamori with new styles.
Thus, the brand-new Sakimoto Awamori Distillery will
never stop evolving.

distilled spirits in Japan. It's also
koji rice and using single pot still
distillation.

citric acids during the fermentation process,which has the effect of reducing the
spoilage of the Moromi mash caused bybacteria. It also gives Umami and richness
to the Awamori (Fermentation period:
approximately 20 days).

89咲元酒造株式会社〒904-0416 沖縄県国頭郡恩納村山田 1437-1（琉球村施設内）
TEL：098-963-0208 ／ FAX：098-963-0207
https://www.sakimoto-awamori.com/
1437-1 Yamada, Onna-son, Kunigami-gun, Okinawa 904-0416 (in Ryukyu Mura facility)
TEL: 098-963-0208 / FAX: 098-963-0207
https://www.sakimoto-awamori.com/

Traditional Awamorithat has been preserved for over a century

百有余年守り続けた︑

伝統の泡盛

Sakimoto Awamori Distillery