Manually operated Awamori Distillery

We have reproduced the old traditional method of Awamori here!
Only 60bottles are produced at a time by this old traditional way.
Unlike a large scaled modern factory, experienced and skilled craftsmen are needed all through the process.
We have devoted our time and efforts to produce this traditional Awamori.

1. ①Steaming of rice by traditional large pot-shaped steamer
2. ②Aging of fermented broth in our original kiln fired pots
3. ③Distilling Awamori by a traditional large pot (seen in only here on this island)

Chuko Kiln

The firing process in Chuko original kiln can be observed here.
The chairman Shigeru Oshiro started producing Kusu clay pots in the Awamori industry first time. The pots are the highest quality don't need any glazing to be dense and firm.
They can be created tight through the firing in a kiln.
All the pots and clay vessels seen here at Chuko Distillery are the production of kiln firing only, without glaze.
Every item is handmade, and the rising fire pattern on each pot is one of a kind.
Each pot is "only one in the world." Also we, Chuko Distillers, have advocated and supported the idea of "Kashu Kaho," homemade liquor is a family treasure.
This idea dates back to the time of Ryuku Kingdom. The liquor of 50 or a century old is passed down from one generation to another.

Wooden Cellar for Kusu

This wooden architecture with a solemn atmosphere is filled with Kusu, fine wood aroma, and sound of classical music. Second to the Shuri castle, this building is the biggest wooden structure in Okinawa.
It holds 18 tanks of liquor equivalent to 25,000 bottles of Awamori, 450,000 bottles of Kusu, and 800 liquor pots. We are proud of this facility and at the same time, this is a sacred place.
We have received numerous thank-you letters from tourists saying, "Subtle scent of Kusu and wood, and the classical music being played all the time highlighted our journey to Okinawa."