池原酒造
Ikehara Distillery

Ishigaki Island
Located 410km southwest of Okinawa and 250km from Taipei, Taiwan
The island is rich in natural beauty and has a population of less than 50,000.

Awamori born on a small island
Ikehara Distillery was established in 1951 and it’s main brand is“Shirayuri” – “The White Lily”
Current owner is the third generation-Yuu Ikehara.

How it All Started
Ikehara Distillery was founded by Koukichi
Ikehara and his wife, Nobuko, in 1951. Nobuko
came from an upper-class family in Shuri, Naha,
while Koukichi was from a lower-class family.
Despite their differences, they fell in love, but
their families strongly opposed theirrelationship. The two decided to elope toIshigaki to be together and realized their love.

Distillery of Family & Love
The distillery initially produced miso and soy
sauce, along with Awamori, which were essential
to the daily life of the island and beloved by thecommunity. However, shortly after, Koukichi
passed away at the age of 40. Left with thechildren and the distillery, Nobuko decided tocontinue the business while raising her family.
Eventually, the distillery shifted its focus solely to
producing Awamori, which has been a traditionpassed down through the generations, from
Nobuko to her son and now to the thirdgeneration.

Ikehara Distillery’s Brewing
ーCommitment to TraditionーOur method of brewing is similar to sculpting
a Buddha statue from a single piece of wood.
We give delicate and exceptional care to
every step of the process.
Fermentation is a vital life activity for
microbes, and we believe that hand craftingis the only way to feel the delicate changes inthe activity. Thus, we do not automate ourprocess.

Extremely Rare Awamori
Ikehara's hand-crafted Awamori is limited
in number and mostly consumed locally,
with little availability on the market.
However, the current third-generation
owner, Yuu Ikehara, has developed amethod to expedite the aging process while
maintaining the tradition of hand-crafting.
This new method has successfully enrichedand deepened the taste and aroma of theAwamori, now known as 'Shirayuri Inui'.

What is “Inui”?
Black Rice Malt Mold Aspergillus luchuensis =Inui Inui is made from the black kouji (rice maltmold) that was commonly used before the war,
but now rarely used in modern Awamori
fermentation.
 Compared to common black kouji(A.awamori,A.saitoi), Inui features a mature
flavor that doesn’t require the traditional aging
process.
Ikehara Distillery has perfected methods to maximize the potential of Inui andsuccessfully created a new type of Awamori, 'Shirayuri', with a unique and deep flavor.

Shirayuri Inui
It’s Strongest Feature
ー Aroma ー The aroma evolves over time, from the moment
it’s poured into the glass.
 As you take a sip, you’ll immediately taste thesweet and rich flavor of the rice.
 You might even detect a hint of vanilla passing
through your nose as you drink.
 A spicy and sweet after taste.
 Preparing it with Maewari*, hot water, soda or
straight will each give off a different aroma,allowing to enjoy Inui in plethora of ways.
*Maewari = To prepare a drink with water days before serving, Japanese way of hospitality.

Compared to Aged Awamori
ーAdapting to VariousScenesー
Shirayuri Inui can display diﬀerent
characteristics depending on how it’sprepared, and what food it’s pairedwith.
Shirayuri Inui can either take center
stage or play a supporting role in yourmeal.

ー To enjoy the passing of time ーA relaxing moment
Awamori for true adults

At a Bar▶

Go Straight
If you prefer whiskey

 Wait 30 minutes after pouring it in a glass.
 Enjoy the standard Shirayuri while you wait
for Inui to settle. Enjoy the standard
Shirayuri, which will give you a preview of therich aroma of Shirayuri Inui.
 Taste the deep aroma of the rice as soon as
you take a sip.
 The aroma that lingers in your nose gives
the impression of aged Awamori.
 It pairs well with chocolate and nuts.

▶ Prepared Maewari*
If you prefer whiskey or wine Mix with water day before drinking. Water, alcohol,
and oil blends together, releasing a sweet aroma
due to the formation of clusters.
 Unlike other drinks that get diluted with ice, you
can taste the richness of Shirayuri Inui until thelast drop.
 It pairs well with meat dishes.
 The sweet aroma also complements chocolates
and sweets.
*Maewari = To prepare a drink with water days before serving,
Japanese way of hospitality.

With Meal

▶ Prepared with hot water
If you prefer dry Sake
 When blended with hot water, Shiranui
Inui transforms into a hot and dry sake,“Atsukan”.
 You can taste the light sweetness and thearoma of rice.
 As you swallow, the bold aroma ofShirayuri lingers in your nose.
 It pairs perfectly with Japanese cuisine.
 Pairs particularly well with dishes likesashimi and sukiyaki.

▶ Prepared with Soda
If you prefer whiskey with soda orinvigorating taste.
→Prepare with 2:3 ratio: Shirayuri Inui=2 andSoda=3
As you drink, taste the sweetness of rice and thespicy aroma of Awamori reﬂecting back.
Goes well with curry, steak, or spicy food or foodwith bold taste, the food and the drink
enhancing each other’s aroma.

Full Body Taste

RichAroma

Shirayuri
InuiRed WineLightAroma

WhiskeyStandardShirayuri
JapaneseSake

Light Body Taste

Beer