Awamori is made from long grain Thai rice which is inoculated with black koji mould, fermented and then distilled. Masahiro Awamori undergoes ‘hybrid distillation’: two Awamori are distilled – one from a horizontal pot still, the other from a vertical pot still – and blended. Using this ‘hybrid distillation’ technique and five, uniquely Okinawan botanicals (+ juniper) a truly tropical & terroir-driven gin is born.

On the nose, this spirit offers citrus aromas reminiscent of traditional Japanese rice spirits, leading to fresh citrus and southern Okinawan botanicals on the palate, concluding with a lingering finish that maintains its southern character.

Masahiro Shuzo, established in 1883 by Shobun Higa, is one of Okinawa's oldest and most esteemed distilleries. Located in Naha, Okinawa Prefecture, Japan, the distillery has a rich history rooted in the production of Awamori, a traditional rice-based spirit unique to the region. In 2018, under the leadership of seventh-generation owner Masayasu Higa, Masahiro Shuzo ventured into gin production, launching Okinawa Gin. This marked their inaugural step into the craft gin market, blending traditional distillation techniques with innovative practices.