Chuko Awamori Distillery Co. wins IWSC's 2025 Shochu Producer Trophy

Chuko Awamori Distillery Co. has been named the winner of the IWSC 2025 Shochu Producer Trophy, recognising their commitment to Okinawa’s 600-year-old spirit. 

Shochu is Japan’s broad category of distilled spirits, but awamori - made only in Okinawa - is its oldest form. Distilled from long-grain rice using black koji and aged in clay pots, awamori predates whisky and gin by centuries and has been produced for more than 600 years. Despite its remarkable heritage, awamori remains little known even within Japan. Its survival depends on a handful of dedicated producers keeping tradition alive while adapting to modern challenges. 

With just 30 employees, Chuko Awamori Distillery Co. stands out for its refusal to compromise on heritage. It is the only awamori producer worldwide that crafts its own ageing vessels - unglazed clay pots called kame that are essential for developing the spirit’s character. Since 1989, Chuko has operated as both a distillery and a pottery kiln, hand-shaping every vessel from local clay. IWSC Judging Committee member Marie Cheong Thong admired this dedication, noting that “they use proper traditional methods - the clay pots, terracotta pots, and they’re keeping that tradition alive.” 

At the same time, Chuko’s innovation serves tradition rather than replacing it. President Tsutomu Oshiro, a fermentation scientist and recipient of the Emperor’s Medal with Yellow Ribbon, has pioneered techniques that elevate awamori while respecting its roots. These include the Four-Day Koji Method, which doubles fermentation time for greater depth, vanillin-producing yeast research used in their award-winning ChukoThe Vanilla 14-Year Aged Awamori, and the “Okoge” method, a light charring technique that adds complexity. These advances culminated in back-to-back 99-point scores at the IWSC - the highest ever awarded to awamori. IWSC Judging Committee member Olivier Ward observed that “they had good technical depth in their entry, it felt quite complete.” 

Chuko’s vision also extends beyond the distillery. Partnering with local fishermen, they have developed undersea-aged awamori to support coral reef conservation, while their use of rare Okinawan-grown rice celebrates regional terroir despite difficult growing conditions. In doing so, they highlight the value of Okinawa’s environment and community alongside their spirit. As judge Dawn Davies MW remarked, “awamori could do with some international visibility - the liquid quality is fantastic,” adding that “I liked that they were keeping history alive by making the pots themselves, keeping those traditions going is really important and challenging in this climate.” 

Chuko Awamori Distillery Co. embodies the spirit of Okinawa while pushing boundaries to ensure its future. The IWSC is proud to recognise its achievements with the 2025 Shochu Producer Trophy.  
 
Congratulations to Chuko Awamori Distillery Co.