2 hour private experience
Location: Tomigusuku City, Okinawa
Offered in Japanese, with a friendly Deeper Japan guide interpreting in your language
A minimum of 2 guests is required to book. Solo participants are welcome but will be charged the 2-person rate
Meet the Master
What you’ll do
Enter the awamori workshop of an award-winning Okinawan distillery and learn about the process of awamori making. Then, try your hand at crafting awamori, tracing the traditional procedures followed by traditional awamori distillers.
Availability
Everyday except Thursdays
Session 1 (10:00 - 12:00)
Session 2 (13:00 - 15:00)
Unavailable during New Year holidays.
Who can attend
Sake tasting is only available to those who are 20 years of age (legal drinking age in Japan) and above.
What to wear/bring
Long trousers are required.
Please also bring socks and towels.
Long nails and nail polish are not allowed.
Boots will be provided, so please inform us about your shoe size at checkout.
What else you should know
Please inform us of any dietary requirements, including allergies, at checkout.
Please refrain from eating/drinking fermented foods, such as kimchi or natto, on the day of the experience.
This is asked to prevent cross-contamination of the yeast used to produce sake.
Option: Awamori Making & Tasting
This experience can be combined with Awamori Selected Tasting and Pairing by selecting the respective option when booking. Please refer to the linked product page for all details regarding the tasting.
If you book this option, your session time will be as follows:
Session 3
10:00 - 12:00 Awamori Making
12:00 - 13:30 Break
13:30 - 16:30 Awamori Tasting and Pairing
Access
12 minutes by car from Naha Airport
From Rice to Spirit
With more than 500 years of history, awamori stands as a cornerstone of Okinawa’s culinary heritage and a testament to the economic reach of the ancient Ryukyu Kingdom’s trade networks. Both the production methods and ingredients used to make awamori originated through trade with Thailand, with the base ingredient being long-grain Thai rice. For the fermentation process, the black koji starter, known for its high citric acid output, was deemed especially suitable for awamori production in Okinawa’s humid, tropical climate. With these essential elements in place, awamori developed into the distinctive spirit that represents Okinawa today. At this award-winning traditional distillery, delve into the craft of awamori making. Step into the distillery's awamori workshop, where you will learn the beginning steps from an expert distiller. Then roll up your sleeves and participate in the hands-on process of awamori making from steaming the rice to mixing in the black koji starter.
Cancellation Policy
Please make your booking at least 7 days in advance. See cancellation policy here.
A detailed itinerary will be emailed to you once your booking has been confirmed.
