A 600-year-old spirit created by Japanese hospitality

Japan’s oldest distilled spirit, Awamori, dates back to the late 14th century when Okinawa was known as the Ryukyu Kingdom.
Introduced through trade with China and Southeast Asia, indica rice and distillation techniques gave birth to a spirit crafted under royal authority and served to esteemed guests.
Over time, it became more than a ceremonial offering, something that brought people together. Rooted in the castle town of Shuri, this tradition continues to thrive to this day.
Made from indica rice and black koji mould while getting matured by Okinawa’s hot, humid climate, Awamori embodies its environment with a harmonious blend of depth and rich flavour.

The spirit of Kamimura Distillery

Every glass tells a 140-year story

Kamimura Distillery was founded in 1882 in the Hantagawa district of Naha City, Okinawa, as a small, family-run Awamori distillery.
Locals would gather in the evenings, their conversations and laughter creating a comforting sense of togetherness.Locals would gather in the evenings, their conversations and laughter creating a comforting sense of togetherness.
At the heart of Kamimura’s craft lies their dedication to koji rice, carefully cultivated by hand. Its rich aroma and gentle sweetness have earned it a reputation as a spirit that brings calmness and comfort.
In 1999, the distillery relocated to the foot of the lush Ishikawa Highlands, guided by the belief that good spirits are created in places where the makers feel at ease. This made nature a core part of the brewing philosophy.
Today, Kamimura continues to share the culture and charm of Awamori through immersive factory tours, pairing experiences, and seasonal festivals.

The DANRYU challenge

Pioneering barrel-aged Awamori

World War II brought devastation to the world of Awamori, and Kamimura Distillery was no exception, losing all of its equipment and stored spirits.
In the postwar years, Okinawa’s alcohol scene was dominated by imported beer, whisky, and other American beverages, and Awamori gradually faded from everyday life.
Recognising its cultural importance, third-generation head Seiei Kamimura set out to revive its appeal by creating a spirit that could bridge the gap between the whisky people were drinking and the Awamori he hoped they would rediscover.
After a decade of research and development, DANRYU was born in 1968, bringing the natural sweetness of rice with the smooth, sweet aroma of oak barrels, much like whisky.
As the pioneer of barrel-aged Awamori, it introduced a whole new category to the market.
Today, it’s especially popular served as a highball, affectionately called the “Dan-ball,” and has found a following among younger generations and women alike.

At this year’s CANNES GALA banquet, DANRYU CRAFT, a type of Awamori aged for three years (40% ABV), was served as the official spirit.
Its label features a tribute ship from the Ryukyu Kingdom era, symbolising the bold spirit and cultural legacy of those who once crossed the rough waters of the Kuroshio Current, known in Japanese as the ‘DANRYU’ or ‘warm current’, to share Okinawan culture beyond its shores.
That same spirit now embarks on a larger global journey, and we are honoured to be a part of it.
This premium Awamori blends over three years of oak barrel ageing with tank-matured stock, resulting in a smooth, full-bodied spirit with a sweet, vanilla-like aroma and a lasting, elegant finish.
We hope it brings people together and inspires moments of genuine connection and joy.

Awards

San Francisco World Spirits Competition (SFWSC)
2025: Gold Medal
2023: Double Gold Medal
2022: Gold Medal
2021: Gold Medal

Tokyo Whisky & Spirits Competition (TWSC)
2022: Gold Medal (Shochu Division)

iTQi (International Taste Institute)Superior Taste Award with 2 Stars for five consecutive years (2017–2021)

泡盛鑑評会県知事賞受賞 Awamori Kanpyokai Kenchijishou (Awamori Appraisal Fair Governor’s Award)　
2023: 最高賞Saikosho (the highest award)

How to enjoy DANRYU CRAFT?

Straight – Enjoy the aroma in its purest form.　Pour into a glass at room temperature. Take in the scent when first poured, after swirling the glass, and again as time passes.
On the Rocks, with water, or with soda – Customise to your preference.
DANRYU CRAFT to water = 3:7　
DANRYU CRAFT to soda water = 1:3
Pairs beautifully with chocolate or cheese for an elevated tasting experience.

Kamimura Shuzo web Site

ONLINE SHOP

The origin of Awamori