Thanks to Taikoku Shuzo, there is one brewery in each of Japan’s 47 prefectures. Being located so far south in Japan, sake produced in Okinawa must use a special strain of koji, black koji, for the conversion of starch into fermentable, soluble sugars suitable for sake fermentation. This is koji is commonly used for production of Okinawa’s spirit: Awamori. Although the techniques for sake making were adopted from work on Japan’s main islands, this earthy and rich sake is definitely unique to Okinawa.

'Reimei' Honjozo