Crafting the Island’s Memories for the Future
During the Ryukyu Kingdom era, Kume Island flourished as a hub of overseas trade, where people and cultures from across the seas came together. The influences brought from distant shores blended with the island’s own environment, gradually shaping a rich culture unique to Kume Island. Long known as Kumi no Shima, the island remains blessed with abundant water and beautiful natural landscapes shaped by its diverse geology.
In March 1948, founder Yoshinori Taba, inspired by the island’s water and natural environment, began making Awamori. Rice cultivation once flourished on Kume Island, supported by its abundant sources of high-quality water, and the Taba family had cultivated rice paddies for generations. Reflecting this heritage and their deep connection to the island, the distillery was named Yoneshima Shuzo. Since then, we have remained deeply rooted in the local community, preserving a tradition of Awamori-making that has always been part of island life.
Through each generation, the head of the family has personally taken the helm of the distillery. By combining experience and intuition passed down over generations with advances in scientific knowledge, we continue to pursue ever-greater consistency and quality in our Awamori.
Rice may seem a simple ingredient, but we listen closely to what it tells us. We observe subtle changes in the condition of raw materials, shifts in the climate, and the activity of koji and yeast, using our senses to detect these nuances and data to verify them. By moving between sensory judgement and scientific understanding, we seek to bring consistency to the complex process of Awamori-making while preserving the artistry and spirit of exploration each maker brings to the craft.
Thai rice suited to Okinawa’s warm, humid climate, the water of Kume Island, the activity of black koji and yeast, and the skill of the distiller all come together to create Awamori. In this sense, every bottle is a collaborative creation shaped by the island and its natural environment.
Our aim is to create Awamori whose aroma never overwhelms, but instead complements food and the dining experience. By keeping the aroma on the nose gentle while allowing greater richness to unfold on the palate, each expression reveals its own character—from refreshing notes reminiscent of citrus peel to an elegant, vanilla-like finish—without overpowering the flavours of the food.
For our aged Awamori, we continue the traditional practice of shitsugi, carefully assessing the individual character of both the spirit and the ageing vessel. Through this process, we bring out the gentle sweetness derived from rice and the complex, layered aromas that develop through maturation.
What matters to us is not only how our Awamori is made, but also how it is enjoyed. We want each glass to complement a meal, bring people together and offer a quiet moment of reward in everyday life. We hope Awamori can inspire people to notice beauty, take a moment for reflection and connect with those around them. This is what we aspire to at Yoneshima Shuzo.
As we look to the future, we will continue to cherish Kume Island’s nature and culture, growing with the island while preserving what generations before us have passed down. With every drop we make, we carry forward their memories and craftsmanship for generations to come.
