The Story Behind the Name “Karaki”
In the northern reaches of Okinawa’s main island, the Yanbaru region is surrounded by the lush mountains of a World Natural Heritage site. Here, karaki, a native plant belonging to the cinnamon family, has grown wild for generations.
There is a long-standing tradition in Yanbaru of infusing karaki in Awamori. The distinctive character of Awamori meets the gentle sweetness and lingering spice of karaki, creating a uniquely moreish combination.
Yanbaru Distillery’s liqueurs have now become the Haru Sour Series, made with a rich variety of natural ingredients from the Yanbaru region.
Both the label and the recipe have been refined over time, resulting in a liqueur with a rich, aromatic character and a beautifully balanced finish.
To bring out the distinctive character of Yanbaru’s karaki, this liqueur is made with Awamori that has been distilled multiple times to create a clean, refined profile. Blended with karaki, it delivers greater depth and a more expressive aroma, capturing the unique character of this local ingredient.
The syrup for the final adjustment is also under continuous development, featuring a proprietary ratio that is constantly evolving.
The karaki is lovingly cultivated at the distillery, while the Awamori is made using the natural spring water of Yanbaru. Together, they create a distinctive depth of flavour that leaves a lasting impression.
For a refreshing serve, we highly recommend mixing it with soda water. This brings the karaki’s fragrant character to the fore while giving the liqueur a clean, crisp finish.
Gently sweetened with cane sugar, this karaki liqueur has a smooth, balanced sweetness that makes it ideal for unwinding or simply taking a moment to enjoy.
Pour yourself a glass and discover the refreshing character of Yanbaru in every sip.
The Story Behind the Name “Maruta
Originally, this Awamori had no official name. Its distinctive insignia—a circle (maru) containing the character 田 (ta), taken from 田嘉里 (Takazato), the village where the spring water used to make the Awamori originates—soon gave rise to the affectionate name “Maruta.” The name has remained beloved ever since the distillery was founded.
Most of its production has traditionally been enjoyed in northern Okinawa, in the region known as Yanbaru, and it is rarely found outside the area. For Yanbaru Distillery, Maruta is a treasured label that has grown alongside the distillery throughout its history.
Takazato, in Ogimi Village, is renowned for the exceptional quality of its water.
At Yanbaru Distillery, we source natural spring water straight from the mountains of Yanbaru to produce our Awamori. The water's high quality is renowned locally, with residents frequently visiting our distillery several times a week to collect it themselves.
Made with this exceptional spring water, Maruta 30% ABV retains the rich character of traditional atmospheric-pressure distillation while offering a smooth, gently sweet and approachable taste.
At 30% ABV, it is the classic strength of Awamori and the style most widely enjoyed in Okinawa.
Enjoy it with still or soda water, adjusting the strength to your preference. However you choose to serve it, sit back and savour its smooth, refreshing finish.
