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Locally Rooted Sake Brewing
Local sake with local dishes.
At the rescape, we serve cocktails featuring awamori and spirits from Taragawa Brewery, a local Miyakojima brewery.
Taragawa Brewery is a historic brewery that has been committed to traditional awamori production methods since its founding in 1948.
Awamori is made solely from indica rice, water, and black koji mold. The aroma and flavor vary depending on the yeast used, but the simple process known as "zenkoji brewing" ensures that the quality of the ingredients influences the awamori's flavor and taste.
At the rescape, we serve cocktails featuring awamori and spirits from Taragawa Brewery, a local Miyakojima brewery.
Taragawa Brewery is a historic brewery that has been committed to traditional awamori production methods since its founding in 1948.
Awamori is made solely from indica rice, water, and black koji mold. The aroma and flavor vary depending on the yeast used, but the simple process known as "zenkoji brewing" ensures that the quality of the ingredients influences the awamori's flavor and taste.
"Water is essential for awamori production. Bad water makes it impossible to produce good awamori," says Kazuya Karimata of Taragawa Brewery. Taragawa Brewery pumps up groundwater for its brewing water. Formed by the uplift of a coral reef, Miyakojima's groundwater is hard and rich in minerals. By adding soft water as "warimizu" (diluting the raw liquor), the result is a mellow, smooth product.
"Each brewing tank tastes differently. When we're aiming for the Okinawa Prefectural Governor's Award at the Awamori Tasting Competition, we all taste the awamori from each tank and choose the one that we think is the best. It's amazing, even though the ingredients are the same. Each one really has its own unique character."
"Each brewing tank tastes differently. When we're aiming for the Okinawa Prefectural Governor's Award at the Awamori Tasting Competition, we all taste the awamori from each tank and choose the one that we think is the best. It's amazing, even though the ingredients are the same. Each one really has its own unique character."
Awamori Distillery's Gin and Rum
Taragawa Distillery also produces spirits. Their signature products are the gin "MIYAKO GIN" and rum "MAKUGAN." It was surprising to learn that an awamori distillery also produces spirits. Karimata says, "That's just the way our company culture works."
"The rum project began in earnest about three years ago, and the gin two years ago. We're always thinking about how we can develop the alcohol genre based on awamori. We don't know if we'll be successful, but we're a company where all employees have a strong desire to grow and contribute."
"We hold study sessions and try out different types of alcohol. We still make various limited edition drinks and sell them at events. That's the kind of culture we have at our company. We also adjust our manufacturing process to ensure stable supply based on customer feedback, and sometimes sell them as regular products. That's what our current gin and rum products are."
"The rum project began in earnest about three years ago, and the gin two years ago. We're always thinking about how we can develop the alcohol genre based on awamori. We don't know if we'll be successful, but we're a company where all employees have a strong desire to grow and contribute."
"We hold study sessions and try out different types of alcohol. We still make various limited edition drinks and sell them at events. That's the kind of culture we have at our company. We also adjust our manufacturing process to ensure stable supply based on customer feedback, and sometimes sell them as regular products. That's what our current gin and rum products are."
The rescape's bartender, Koki Makiyama, spoke of Taragawa Shuzo's gin and rum, describing them as "very unique."
"It has a bitterness and spice unique to Okinawan citrus fruits that's different from refreshing citrus fruits. That's what sets it apart from other gins. For example, when served in a gin and tonic, other gins tend to be diluted with tonic water. But Taragawa's gin packs a punch, and its unique flavor balances it well."
"The rum has a really mild taste. I recommend a simple rum and coke. It brings out the sweetness and richness of the brown sugar, and the carbonation leaves a refreshing aftertaste."
The rescape offers casual frozen bar cocktails using Taragawa Brewery's gin and rum.
"Gin and rum cocktails are familiar to tourists. We hope to use that as a hook to encourage them to try awamori since they've come all the way to Miyakojima."
"It has a bitterness and spice unique to Okinawan citrus fruits that's different from refreshing citrus fruits. That's what sets it apart from other gins. For example, when served in a gin and tonic, other gins tend to be diluted with tonic water. But Taragawa's gin packs a punch, and its unique flavor balances it well."
"The rum has a really mild taste. I recommend a simple rum and coke. It brings out the sweetness and richness of the brown sugar, and the carbonation leaves a refreshing aftertaste."
The rescape offers casual frozen bar cocktails using Taragawa Brewery's gin and rum.
"Gin and rum cocktails are familiar to tourists. We hope to use that as a hook to encourage them to try awamori since they've come all the way to Miyakojima."
SDGs in Mind
Development of the rum "MAKUGAN" began around 2011, but the location of a sugar refinery next to the distillery was an important factor in getting the project off the ground.
"Since we have a sugar factory next door, we have access to our ingredients right nearby. We use blackstrap molasses, the waste product removed when making raw sugar from sugarcane. Despite the "waste" in the name, it contains 40-60% sugar. While this was once discarded, it's now used as a raw material for Makugan, making it useful in terms of the SDGs."
Branding sake in line with the times. What makes this possible is an insatiable spirit of inquiry and an environment that encourages challenges. The island's brewery's evolution will continue.
"Since we have a sugar factory next door, we have access to our ingredients right nearby. We use blackstrap molasses, the waste product removed when making raw sugar from sugarcane. Despite the "waste" in the name, it contains 40-60% sugar. While this was once discarded, it's now used as a raw material for Makugan, making it useful in terms of the SDGs."
Branding sake in line with the times. What makes this possible is an insatiable spirit of inquiry and an environment that encourages challenges. The island's brewery's evolution will continue.