In their own words
Quoted as the company wrote it, in Japanese. Translating a house's account of itself would make the words ours rather than theirs.
明治35年創業の100年以上の老舗で、2代目の佐久本政良は戦後昭和21年に「首里酒造廠」として最初に泡盛作りを許され、泡盛復興の父と呼ばれていた職人です。How this house works
Counted from the bottles below, not written about the company.
- Strength
- 25 to 44 percent. That is a wider spread than most houses here.
- Ageing
- 2 of these are aged.
- What they distil
- 8 bottles here, every one of them awamori.
In this catalogue
Coarse Filtered Awamori 44 degreesAwamori · OkinawaStart with Ginger ale, GingerOn a Village 27 degreesAwamori · OkinawaStart with Ginger ale, GingerOn a Village 42 degreesAwamori · OkinawaStart with Ginger ale, GingerSakimoto Coarse Filtered 44 degrees Shuro-wrapped Five-Sho JarAwamori · OkinawaStart with Ginger ale, CinnamonSakimoto Kuranami 25 degreesAwamori · OkinawaStart with Ginger ale, LemonSakimoto Revival Label 25 degreesAwamori · OkinawaStart with Ginger ale, ChamomileSakimoto Revival Label 30 degreesAwamori · OkinawaStart with Ginger ale, LemonThree Year AgedAwamori · OkinawaStart with Ginger ale, Cinnamon