MASAHIRO SHUZO CO., LTD.

About the distillery

MASAHIRO SHUZO CO., LTD. is located in Itoman on Okinawa and traces its roots back to 1883, when Shobun Higa began producing awamori in Shuri. Today, the house ranges from traditional Okinawan spirits to KUJIRA Ryukyu Whisky and a local craft gin, and its history is closely intertwined with war, reconstruction, and ongoing innovation. For visitors, Masahiro Gallery is a clear draw.

History

The distillery was founded in 1883 in Shuri, Okinawa, by Shobun Higa. His father was head cook at the Ryukyu court, and that family background became part of the foundation for awamori production. In 1912, his son Shogen Higa took over as the second generation, and in 1949 the third generation, Shoko Higa, moved the company to Yonabaru-cho during the post-war reconstruction. The name MASAHIRO later came from Masahiro Higa, who made a name for himself as a product brand and laid the groundwork for the company’s strong identity. In 1967, the factory was moved to Ishimine-cho in Shuri, where the company, as the first in awamori production, introduced low-temperature fermentation. In 1979, Masakuni Higa took over and worked on both market development and new distribution formats, including the Furusato Parcel system. In 1991, production was moved to Itoman, and Awamori Masahiro Gallery opened at the same site. The company changed its name to MASAHIRO SHUZO CO., LTD. in 2015, obtained a spirits license in 2017, and launched Okinawa craft gin the same year. In 2022, Masayasu Higa was appointed president.

Raw materials and production

At the core of the company is awamori production, which grows out of Okinawa’s local drinking culture and the family’s connection to Ryukyu cuisine. The supplied text states that Masahiro introduced low-temperature fermentation in 1967, and that this method was further developed from traditional techniques. Work also involves 100% premium rice in KUJIRA Ryukyu Whisky, described as distilled from rice and composed of hand-picked whiskies of different ages. For gin production, a different approach is highlighted: gin is distilled in two separate single distillers, and the recipe is built on botanicals intended to express Okinawa’s terroir. Among the listed botanicals are juniper berries, goya, guava leaves, roselle, shekwasha, and long pepper. Capacity information in the company profile lists awamori at 3747 KL and moromisu at 2400 KL.

Maturation and cask types

Maturation is documented through the company’s long-aged awamori, kusu, which is mentioned as an important part of the legacy, even though it was lost during the war. For whisky, casks such as White Oak Virgin Cask and Oloroso Sherry Cask are especially highlighted, pointing to a combination of new American oak and sherry-influenced casks in the lineup. The text also describes that KUJIRA releases have received awards specifically in these cask types. The specific storage conditions and any finishing processes are not explained further in the provided texts.

Whiskies

The whisky lineup is concentrated around KUJIRA Ryukyu Whisky and a few pure malt releases under the MASAHIRO name. KUJIRA is described as distilled from rice and built from whiskies of different ages, while the named single releases show both 5- and 10-year bottlings on White Oak Virgin Cask. Next to these are MASAHIRO Pure Malt Whisky and a 12-year version on Oloroso Sherry Cask, marking a more classically cask-driven expression. Overall, the range presents a producer working across local Japanese spirit traditions and whisky, in a relatively small but clearly defined selection.

Style and tasting profile of the whiskies

The style moves between fresh citrus, Southern botanicals, and a rice-driven softness. The gin provides citrus aroma, shekwasha, and other Okinawa botanicals such as goya, guava leaves, roselle, and long pepper, while the whisky is described as built on 100% premium rice and hand-picked whiskies of different ages. In cask-influenced releases, White Oak Virgin Cask points to a cleaner, more oak-forward expression, while Oloroso Sherry Cask gives a deeper, more vinous direction.

Visit the distillery

Masahiro Gallery is open to the public at the factory site in Itoman, and factory tours are available on-site. Visits must be booked in advance, so a trip requires planning before arrival. The text does not mention fixed opening hours, but it makes clear that the site operates as a visitor destination with a focus on awamori and the distillery’s history.

Philosophy and craftsmanship

The company places value on family heritage, local culture, and ongoing innovation. It describes a clear connection between Okinawa’s food culture and awamori culture, and highlights both traditional production and technical advancements such as low-temperature fermentation, national distribution, and new spirit expressions. At the same time, it is stated that the change of name to MASAHIRO SHUZO was intended to make the company more loved by more people, underscoring the desire to renew itself without losing connection to its roots.

Sustainability

Biogas plant for processing sake cake.
Second biogas plant established in 2006.

Awards and recognition

• Gold Medal (1985, Gold, MASAHIRO)

• Silver Medal (1986, Silver, MASAHIRO PURPLE)

• Silver Medal (1987, Silver, MASAHIRO GOLD)

• Silver & best in class (2021, Silver & best in class, KUJIRA Ryukyu Whisky 5 Years Old White Oak Virgin Cask)

• Silver & best in class (2021, Silver & best in class, KUJIRA Ryukyu Whisky 10 Years Old White Oak Virgin Cask)

• Silver (2021, Silver, Masahiro Pure Malt Whisky 12 Years Old Oloroso Sherry Cask)

• Gold Medal (2022, Gold Medal, MASAHIRO Pure Malt Whisky 12 Years Old Oloroso Sherry Cask)