“From Okinawa to
the world”

A Challenge to whisky Lovers



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A new whisky that makes use of
Okinawa’s unique skills and wisdom

OKINAWA ISLAND BLUE 8 Years is a new age whisky
that utilizes the production technology of Okinawa’s Awamori, an old distilled spirit that is the origin of Japan’s SHOCHU culture. It is a whisky for a new era that makes use of the production technology of Okinawa’s Awamori old liquor.

The quality of the Sake inherits the “keep maturing” characteristic of Awamori old sake. By storing and maturing in bourbon barrels, it has a gorgeous sweet barrel aroma and It has a mellow taste derived from the rice.

whiskys around the world are recognizing whiskys made from a variety of grains, and this trend is expanding. Scotch whisky is made from malt (barley malt) , Irish whisky is made from wheat, American whisky is made from corn, and Canadian whisky is made from a blend of corn and rye.

In these changing times., OKINAWA ISLAND BLUE 8 Years was created using rice as the raw material with the aim of becoming “an Okinawan whisky that the world says is delicious.

Okinawa 沖縄県

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A whisky, breaking new ground
in the whisky world.

Using rice as the raw material, the process of saccharification, fermentation, and distillation is carried out to produce the original sake. By storing the whisky in bourbon barrels and maturing it, it has a mellow flavor and sweetness that cannot be found in malt whisky. And so a new whisky was born, with an aroma and gravity that neither SHOCHU nor awamori could match.

The term “rice whisky” itself is not yet common even in Japan. However, this one-of-a-kind flavor has the power to create a new category of “rice whisky.

“OKINAWA ISLAND BLUE 8 Years” will challenge the world as a whisky made from rice, opening a new door for the whisky world.
In 2021… We hope you will enjoy this new whisky that was born at a time of change.


The “OKINAWA ISLAND BLUE 8 Years” project was a crowdfunded pre-sale project that raised a total of 15,719,010 yen in support of its goal of 1,000,000 yen. It is the No. 1 product advance project in the distilled spirits industry and has been appeared by various news media in Japan.

Expert testimonials

  • First-class resort hotel in Okinawa ANA InterContinentalManza Beach Resort

    Bar wavy manager

    Mr. Miyagi Kazuyuki

    It is a sake that is in the middle of the pack in a good way, and is very tasty. The balance of the 8 years of aging has been achieved, and the gorgeous aroma of the bourbon barrels and the mellow flavor derived from the rice are in perfect harmony, resulting in a very high-quality taste.

    It’s not too individualistic, nor is there anything lacking. It is a very well-balanced flavor that can be enjoyed in a variety of situations and tastes.

    To be honest, it may seem light if you are looking for individuality in your whisky.But that doesn’t mean I can’t come up with a whisky that tastes similar. It’s a unique taste that can only be created in Okinawa. As a person involved in the tourism, I am happy that such delicious whisky can be introduced to the world as “Okinawa’s own whisky”, and I find it interesting that the world is expanding.

    • 唯一無二の、沖縄だからできた味わいですね。
  • ・Whisky expert・JSA Certified Sommelier・Certified Instructor, Food Analyst Association of Japan・Food Information Expert

    Wine Bar 「nisiazabu KEYAKI」manager

    Mr.Nishi Yusuke

    The sweetness of the rice and the sweet aroma from the bourbon barrels were very well matched, and I was surprised by the finish. I would love to compare and enjoy the different flavors as they change over the years. In this sense, it is one that I can keep for a long time.It’s also a great way to keep multiple bottles.

    Open one of the bottles and enjoy the ongoing change in flavor as it changes with the air. You’ll probably notice a big change in flavor in about three steps. Fresh and young, just opened. As you continue to drink it and it comes into contact with oxygen, the degree of maturity will gradually increase, and you will notice a change in the flavor that anyone can recognize.

    The other bottle is for future use, to be stored carefully and enjoy the feeling of maturity in a few years. In a few years, it’ll mature and taste ridiculously good! In this aspect, I feel that it is a good combination of Awamori and whisky.

    • ウイスキーと泡盛の良い部分が見事に融合したお酒ですね

How to drink and enjoy it
under the supervision of experts.

  • Straight

    If mainly enjoy the sweetness of the rice, drinking it straight is recommended.

  • Rock

    When drunk on the rocks, fruity tones such as pears stand out. The taste will be much tighter than straight, and it will also be more crisp as the temperature drops, making it easier to pair with food.

  • Pairs well with
    Japanese food

    Since it is a rice-derived whisky, it is a perfect match for Japanese food. When add water, you can feel the nuance of koji, so dishes with miso or pork flavor will especially enhance the elegant sweetness of “OKINAWA ISLAND BLUE 8 years”.

  • Cheese

    It goes well with smoked cheese, cheddar cheese, blue cheese, and other cheeses that have a unique aroma and flavor. The whisky aroma and soft mouthfeel enhance the cheese’s natural mild flavor.

  • Cured or
    smoked ham

    The sweetness is not too strong, so the flavor and saltiness of the meat matches the sweetness of the vanilla for a very tasty pairing. The whisky has a strong power in its flavor, which makes the meat taste even more exciting.

  • Chocolate

    The best part is that it matches the rich chocolate brownie. The sweet vanilla aroma of the whisky goes extremely well with the rich chocolate, and when the two are combined, the sweetness and richness of the chocolate spreads greatly in your mouth. It is a perfect sweet.


About Kumesen Shuzo

It is only by taking on challenges that traditional techniques can be passed on to the future.

Kumesen Shuzo is an Okinawan sake brewer founded on November 19, 1952.

We are known as a “heretic in the best sense of the word” in the industry, constantly taking on new challenges unconstrained by the common sense of the Awamori industry under the motto, “Creating a prosperous present and future by making sake that is one step ahead. In 1989, we became involved in the production of barrel-aged sake using bourbon barrels, one of the first in Japan, and has spent more than 30 years refining its techniques for making barrel-aged sake.
In 2020, the 24-years old barrel-aged sake “KUJIRA 1996” 50% was sold in advance through crowdfunding, and sold out with 8.78 million yen in support purchases.
“OKINAWA ISLAND BLUE 8 Years” was launched on crowdfunding as a countdown project to celebrate the 70th anniversary of the company’s founding, and attracted 15.71 million yen in supportive purchases.
We have fans all over Japan for its uncompromising stance on taste while always taking on new challenges.

Barrel Aging History


If you have any questions, please feel free to contact us.

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