At ‘Hoshinoya Okinawa’, the pinnacle of Okinawan luxury nestled by the sea, we will be offering the ‘Awamori Discovery’ programme from 11 December 2026 to 28 February 2027, allowing guests to experience the profound charm of awamori, where 600 years of tradition harmonises with the innovation of barrel ageing.
Unravelling the Present and Future of Ageing Methods at the ‘Awamori Invitation’
We are organising the ‘Awamori Invitation’, where guests can sample and compare different awamori in their rooms. Okinawa’s winter evenings, with their cool, tranquil air, are the perfect time to savour the flavours of barrel-aged awamori. You can enjoy the contrast between the mellow depth produced by traditional earthenware jar ageing and the beautiful amber lustre and rich, Western-style aroma brought about by innovative barrel ageing. By learning about the differences in awamori’s ageing methods, you will discover new facets of this spirit.
The ‘Awamori Geo-Guide’: Tracing the Source of ‘Water’, the Lifeblood of Awamori
The ‘Awamori Geo-Guide’ takes you on a journey to trace the source of the ‘water’ that forms the backbone of Awamori’s flavour. You will visit a limestone cave in person to learn why water springs forth so abundantly on the coral reef island of Okinawa. Afterwards, you will visit ‘Kamimura Shuzo’, a distillery that utilises this pure water to uphold tradition whilst embracing innovations such as barrel ageing. By experiencing first-hand the bounty of nature and the passion of the distillers as they carry this heritage into the future, you will deepen your understanding of awamori.
A culinary experience exploring the innovation of barrel-aged awamori through original ‘awamori pairings’
Savour six original ‘awamori pairings’ during a dinner based on the concept of ‘Ryukyu Gastronomy ~Bellezza~’, which elevates Okinawan ingredients using Italian culinary techniques. When paired with a rich squid ink pasta, the barrel-aged awamori reveals its distinctive sweet and floral flavour.
Served in a traditional awamori vessel known as a ‘chibugwa’, the awamori develops a rich aroma over time as it comes into contact with the air. This dining experience allows guests to learn about the different methods of awamori ageing whilst savouring its flavours and aromas throughout the meal.
‘Awamori Discovery’ Overview
| Dates: |
11 December 2026 – 28 February 2027; a 3-day, 2-night programme |
| Price: |
45,000 yen per person (including tax and service charge; accommodation not included) |
| Included: |
・‘Awamori Invitation’ held in your room
・Awamori Geo-Guide
・Dinner: ‘Ryukyu Gastronomy ~Bellezza~’ and ‘Pairing with 6 Types of Awamori’ |
＞Booking.
