IKEHARA SHUZO — AWAMORI FROM ISHIGAKI ISLAND, OKINAWA
Founded in 1951 on Ishigaki Island, Ikehara Shuzo is a small family-run distillery dedicated to awamori, Okinawa's traditional distilled spirit.
Our approach is intentionally simple and traditional: black koji fermentation, a single mash, and direct-fire distillation. We do not try to remove every rough edge or turn awamori into a neutral spirit. Instead, we value the aroma, depth and individuality that come from the ingredients, the fermentation and the distillation itself.
The flagship label, Shirayuri, is especially known for its unmistakable earthy, savoury and powerful aroma. To us, this is not a “flaw” to be polished away, but part of the personality of the spirit — a flavour that reflects the climate, culture and drinking traditions of the Yaeyama Islands.
Ikehara Shuzo remains a small producer, and that scale allows us to keep a close relationship with every batch. Fermentation takes time, distillation is handled carefully, and the finished spirit is shaped by generations of experience rather than by mass-production efficiency.
Alongside classic Shirayuri, we continue to explore new ways of expressing awamori. Shirayuri Inui 44% presents our house character in a concentrated, high-proof form, while MARIYA offers a lighter 15% expression designed to be enjoyed chilled. We also create limited and experimental releases that connect the history of the distillery with contemporary food, cocktail and hospitality culture.
For drinkers in London discovering awamori for the first time, we hope our bottles offer something genuinely different: a spirit with a clear sense of place, a strong personality and a story that begins on a small island in southern Japan.
Ikehara Shuzo
Ishigaki Island, Okinawa, Japan
Established 1951
