Distillery
Crafting something that endures for over 140 years requires time and character. You’ll find plenty of both in the people and history that make up Masahiro Distillery.
The story of Masahiro Distillery begins in 1883 when Shobun Higa, inspired by the culinary mastery and illustrious legacy of his father, Shozoku Higa—the esteemed Master Chef of the Ryukyu Kingdom—decided to transform his inherited passion for exquisite flavors into the art of distillation. With the help of Shozoku Higa’s esteemed reputation, Masahiro Distillery earned the trust needed to craft “Awamori”—a traditional Okinawan spirit made from indica rice and the island’s indigenous black koji. In addition to the island’s exotic terroir, Okinawa’s warm subtropical climate enhances Masahiro’s distilling process, creating rich and balanced flavors with hints of tropical fruit.
We have bottled
Okinawa's history
The Masahiro Distillery brought Okinawa's warm tropical climate and azure waters, as well as the Okinawan unique spirit crafting technique called Awamori. Awamori is a traditional Okinawan distilled spirit made from long-grain indica rice, aged in clay pots for a distinct flavor. This technique and flavor represent Okinawa's history dating back over 500 years. Awamori is known for producing a smooth, earthy taste. Combined with Okinawa's endemic flora and citruses, the result is an unforgettable experience of SEARA.