A Must-See for Sake Lovers! 6 Local Awamori from Miyako Island You’ll Want to Try

Many travelers visit Miyako Island in search of its rich natural environment. When night falls, it’s only natural to want to enjoy drinks with friends. In fact, the locals of Miyako Island are known to be fond of alcohol, so much so that they have a unique drinking custom called Otōri.

Did you know that Miyako Island is home to six sake breweries? Each brewery produces its own distinctive awamori. Here, we’ll introduce six recommended varieties crafted with pride at each of these breweries.

1. Popular Even on the Mainland! Taragawa’s “Ryukyu Ocho”

Founded in 1948, Taragawa Distillery has been producing awamori for over 60 years, and its recommended brand is Ryukyu Ocho. This awamori is not only popular on Miyako Island, but also throughout Okinawa and across Japan. Many restaurants serve it, and it’s also a favorite souvenir.

Made with a base of aged awamori (kusu), it uses whole rice grains to enhance depth, and hard water rich in minerals to create a bold, well-defined flavor.

While many distilleries today opt for vacuum distillation to make their awamori smoother, Taragawa remains committed to traditional atmospheric distillation, bringing out the liquor’s distinctive character. The attention to both ingredients and methods results in a well-balanced and easy-to-drink awamori.

Recommended serving: On the rocks to savor the deep aroma and flavor of aged awamori, or with water for a refreshing finish.

2. The Classic Awamori! Kikuno Tsuyu Distillery’s “Kikuno Tsuyu”

Located about 15 minutes by car from Miyako Airport, Kikuno Tsuyu Distillery has been making awamori for over 80 years. They offer a variety of styles—from the mellow, beginner-friendly Kikuno Tsuyu to the more casual Kikuno Tsuyu Brown, widely available in Okinawan izakayas.

The top recommendation is Kikuno Tsuyu VIP Gold, based on an awamori aged for 8 years. It offers a rich aroma and a full-bodied flavor. Drunk straight or on the rocks, it delivers the matured fragrance and taste directly to your senses.

3. Thoughtful Craftsmanship by Women: Miyanohana’s “Hana Okina”

Founded in 1948, Miyanohana employs women for about 80% of its staff, including the master brewer (toji). Their awamori reflects the care, attention, and affection characteristic of women’s craftsmanship. They use pesticide- and fertilizer-free rice grown under contract with Japanese farmers, resulting in natural sweetness and a rich aroma.

Their standout product is Hana Okina, based on aged awamori nurtured over 8 years by a female master brewer. Highly acclaimed, it won the Okinawa Regional Tax Office Director’s Award at the Awamori Appraisal Competition for four consecutive years (2006–2009).

At 35% ABV, slightly higher than the common 30%, it still surprises drinkers with its rounded smoothness and gentle sweetness.

4. Aged Like Raising a Child: Okino Hikari Distillery’s “Okino Hikari 10 Years”

Also founded in 1948, Okino Hikari Distillery is just 5 minutes by car from Miyako Airport. While they don’t offer factory tours, their shop next door sells their signature awamori and ships nationwide.

They preserve traditional, careful brewing methods, producing high-quality awamori with rich flavor. About 70% of their production is dedicated to aging into kusu, cared for as lovingly as one would raise a child.

Their most recommended is Okino Hikari 10 Years, made from 100% 10-year-aged awamori. Maturation brings out a soft, rich aroma and appealing umami. It won the Okinawa Regional Tax Office Director’s Award at the 2005 Awamori Appraisal Competition, making it an excellent gift choice.

5. Refreshing and Clean Taste: Ikema Distillery’s “Nikoniko Taro”

Founded shortly after WWII in 1946, Ikema Distillery is well known locally. Unusually for the time, they not only sold to liquor stores but also directly supplied to restaurants.

Their brewing process involves slow, low-temperature fermentation and strict temperature control throughout. Their recommended Nikoniko Taro is a freshly brewed awamori beloved on Miyako Island, offering a refreshing aroma and smooth mouthfeel.

6. Maximizing Okinawa’s Climate: Tokuyama Distillery’s “Ryukyu Awamori Hounen”

Tokuyama Distillery is located on Irabu Island, northwest of Hirara City, founded in 1945 in Sawada, home to the scenic Sawada-no-Hama Beach.

Using local mineral-rich groundwater, their carefully made awamori has a gentle taste with a subtle sweetness. Their flagship, Ryukyu Awamori Hounen, was originally created by the second-generation head as a prayer for a good harvest.

With its mellow flavor and light sweetness, it’s loved by both first-time drinkers and seasoned locals.

◎ Summary

Whether you’re a dedicated awamori fan visiting Okinawa just to drink it, or someone who thinks strong liquor might not be your thing, Miyako Island’s recommended awamori is sure to win you over. When you visit Miyako Island, be sure to savor its unique local flavors.