YUI English - 沖縄の泡盛「守禮暖流」神村酒造

Since the days of the Ryukyu Kingdom,
Awamori has been Okinawa’s treasured spirit,
cherished and passed down
for more than six centuries.

It is around every joyful table,
where good food is shared
and laughter lingers long into the night.

To celebrate the special moments
that lie ahead of us,
this spirit is carefully aged into koshu*,
slowly deepening its beauty.

For more than 140 years,
in the name of YUI 結,
a heartfelt wish has been passed down—
that for people, and for nations,
every encounter may grow into a meaningful bond.

In 2026,
under the same endless sky,
this wish is carried to the shining stars
from Okinawa to the world—
so that we may share
the moments we hold dear, together.

*Koshu (古酒）is Awamori that has been carefully aged over time, allowing its flavour to grow deeper, smoother, and more refined. In Okinawa, it is treasured as a symbol of time and connection, carefully kept for meaningful moments and the special toasts that await.

CANNES GALA × SHUREI

Building on our success in 2025, Kamimura Distillery returns to the global stage on May 17, 2026, at the Cannes Film Festival’s “CANNES GALA.”

This year, we will be serving SHUREI MON, an Okinawan rice Awamori blend from our legacy brand, SHUREI, cherished since our founding, alongside SHUREI YUI, created especially for Cannes. Together, they will be presented with gâteau au chocolat as an elegant after-dinner pairing.

Through SHUREI, a spirit that carries over 600 years of Awamori history, we hope to create moments where meaningful connections can grow around the world.

The origin of Awamori

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. 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.

SHUREI

A traditional taste preserved since 1882

SHUREI has carried forward the traditional character of Awamori through generations of dedicated craftsmanship. From old-style koji, the rice malt that brings depth and richness, to moromi, the slowly nurtured mash where flavour develops over time, every step is guided by patience and care. Finished with atmospheric distillation, the spirit reveals its natural umami, elegant aroma, and the refined character that defines SHUREI.

Even today, we continue to craft traditional Awamori in this way. By adjusting the ageing period, storage method, and alcohol content, we create different variations of the spirit, each offering its own unique character.

We hope you will savour the rich, elegant character born from generations of craftsmanship.

SHUREI YUI

Deepening every connection through SHUREI’s newest expression

Building on our success in 2025, we return to the global stage at the 2026 Cannes Film Festival “CANNES GALA” with SHUREI YUI. Born from a desire to share the regal culture of the Ryukyu Dynasty and the artistry of Awamori with the world, SHUREI YUI is a masterpiece of time and community. At its heart is a rare selection of Koshu (aged Awamori), featuring spirits matured for 21 and 22 years.

This blend is made truly unique by the addition of our “YUI (結)” (meaning “bond” or “connection”) commemorative spirit. Since the 2012 Thanksgiving Festival, 936 people have participated annually in the traditional Shitsugi process, a time-honoured blending technique similar to the solera system, where younger spirits are added to older ones to sustain vitality and flavour across generations. This blend represents the soul of Kamimura Distillery, preserving a heritage that spans centuries.

Experience a profile defined by long-term maturation. Expect a noble, refined sweetness reminiscent of Wasanbon (traditional fine-grained Japanese sugar), evolving into a deep, lingering finish of rich cacao.

Master Blender: Yohei Toguchi (Factory Manager of Kamimura Distillery / 2023 Awamori Blender of the Year)

ー How to enjoy SHUREI YUI? ー

As a digestif – Best enjoyed after a meal.
Using a traditional Okinawan drinking vessel such as a chibugwa, or a wine glass, first take in the aroma. Then savour it neat at room temperature, sipping slowly, little by little.
Pairs beautifully with desserts for an elevated tasting experience.
Gâteau au chocolat is especially recommended!

A Commitment to Awamori’s Craftsmanship

Creating spirits with a story

Narrated by: Yohei Toguchi
Master Blender / Factory Manager of Kamimura Distillery / 2023 Awamori Blender of the Year

Many of the Awamori crafted by Kamimura Distillery are blends of spirits aged for different lengths of time, carefully balanced to achieve a consistent quality and the exact flavour we seek.

For me, blending is about telling a story. Simply blending spirits may create something delicious, but that alone is not enough. What matters most is creating a story that people can connect with, and giving each bottle a meaning that can be shared with those who drink it.

When our president told me, “This year, I want to bring SHUREI to Cannes,” I wanted to create the newest SHUREI, one that carries on tradition while recreating the original 45% alcohol content from when SHUREI was first introduced.

Using over 20-year-aged koshu as the foundation, I blended in younger five-year koshu made with different yeast strains, bringing together the past and the present in a single expression.

We also added the flavour of koshu that has been carefully passed down with our customers through shitsugi during our Thanksgiving Festival, where we continue building what we call our “100-year koshu.” In this way, SHUREI YUI became an Awamori that truly embodies the meaning of its name—YUI (結, connection).

ー Profile ー

Yohei Toguchi
Factory Manager of Kamimura Distillery / 2023 Awamori Blender of the Year
Yohei began his career as a bartender in Tokyo. Later, drawn by his father’s Okinawan roots and the historical charm of Awamori, he moved to Okinawa and joined Kamimura Distillery, where he dedicated himself to the craft of Awamori-making.
In recent years, he created DANRYU BLESS and SHUREI YUI, both served at the CANNES GALA during the Cannes Film Festival, where their distinctive flavours were warmly received by guests from around the world.

SHUREI MON

An Awamori that welcomes you just as you are.

Located on the western side of Shuri Castle, the iconic Shureimon Gate is known for one distinctive feature—it has no doors. Rather than protecting the castle from outsiders, it was built to welcome those arriving in the Ryukyu Kingdom.

Like Shureimon itself, we wanted SHUREI MON to be a symbol that welcomes everyone openly and deepens meaningful connections.

The gentle sweetness of Okinawan rice harmonises beautifully with a wide variety of dishes, enhancing every flavour at the table. For more than 140 years, we have believed in caring for the island, inheriting the richness that it offers, and carrying that spirit forward for future generations.

ー How to enjoy SHUREI MON? ー

With water or with soda – A perfect companion for everyday dining.
With its delicate rice aroma and clean finish, SHUREI MON pairs beautifully with Japanese side dishes and fish dishes alike. The gentle sweetness of rice brings greater richness to every meal.
SHUREI MON to water = 1:1
SHUREI MON to soda water = 1:2
Add lemon for a refreshing twist.
When served with soda and a slice of lemon, it becomes “Shuremon Lemon.” Its crisp, refreshing finish makes every sip easy to enjoy. For a softer sweetness, try adding honey-preserved lemon—an especially enjoyable way for those new to Awamori to discover its charm.

DANRYU BLESS

Specially created to enrich life’s celebrations

DANRYU BLESS was created to celebrate the meaningful connections that brought DANRYU to the global stage. This special blend brings together seven koshu, including a 40-year amber-aged Awamori, an 18-year traditional koshu, and expressions made with different yeast strains. It carries the wish behind BLESS: to add elegance, warmth, and joy to life’s most memorable celebrations.

A naturally sweet honey-like aroma opens into the rich fragrance of raisins. On the palate, gentle roasted almond notes give way to a smooth, deep, and lingering finish. We hope you enjoy the rich harmony of barrel-aged Awamori and traditional koshu.

Master Blender: Yohei Toguchi
(Factory Manager of Kamimura Distillery / 2023 Awamori Blender of the Year)

The global debut of DANRYU CRAFT

Wishing you the aroma of joy

At last 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.