Stories

Ikehara Shuzo has brewed the awamori Shirayuri on the island of Ishigakijima since 1951: a pot still used for over 70 years, every step done by hand, nothing added. Here is why this small family distillery tastes like nowhere else, told through the words of third-generation head Ikehara Yu.

Shirayuri is the famously characterful awamori of the island of Ishigakijima. But between the classic 30-proof bottle, mellow aged kusu, an award-winning 44, and a second label called Akanma, where do you start? The distillery's third-generation head explains the differences, plus how to drink and pair it — with a free approved chat if you still can't decide.

In the town center of the island of Ishigakijima stands Ikehara Shuzo, an awamori distillery working the same way since 1951. Reservation-only brewery tours, hands-on awamori experiences, label-pasting, and the owner's own izakaya recommendations for the evening — a beyond-the-beach Ishigaki itinerary, from first-hand information.

Fans of the awamori Shirayuri have a name: Shirayurists. There is Shirayuri Night, an event of sake, music, and food; an award-winning bottle born from crowdfunding; and shikomi-gai, where you shape a batch's taste, label, and story from the mash stage. Inside a small distillery's co-creation, in the third-generation owner's words.

Awamori deserves better than "the strong one." Start with water or soda; move to the rocks, coffee, even sangria-style pours. Sashimi with awamori-and-water, fried food with an awamori soda. "Don't decide on a right answer — find the strength you like." A drinking map from the brewer of the famously characterful Shirayuri.

The shisa is Okinawa's guardian lion. But when you actually try to pick one as a souvenir, the materials and prices vary wildly. Here is a map of meanings, placement, materials and budgets — plus a free way to ask the shop owner himself before your trip.

Senagajima sits 10 minutes by car from Naha Airport, connected to Okinawa's main island by road. Leaving after a photo at Umikaji Terrace would be a waste. The island's shape, planes and beaches, and low-tide reef play — compiled from a local shop owner's first-hand tips.

In a corner of Umikaji Terrace, on the island of Senagajima, stands a shisa specialty shop with a logo like a traffic sign. Its name, Shisa Chui, means "Caution: Shisa." The story of the shop, and of the owner from Ishigakijima who built it on the motto "move before you think."

You bought a shisa — now where does it go? The saying passed down at the shop: "place the open-mouthed one to the right of your heart." How a house-guarding shisa differs from the Ishiganto stones that guard street corners, and Ishijishi (stone lion), the village guardian said to be the shisa's origin. A placement guide from a shisa specialty shop on the island of Senagajima.

Shisa Chui is a select shop gathering shisa from many artists and brands: classic ceramics, wave-motif resin art, gettou-paper papier-mache, limestone Ishijishi, and paintings by an American artist living in Okinawa. Twelve makers with price guides — including the one the owner loves most.

Shigemasu is the sake brand of Takahashi Shoten, founded in 1717 in Yame, Fukuoka. Overview, FAQ, and how to talk with the brewery online in English — free, officially approved by the owner.

Yame is Fukuoka's famous tea town — and it hides a sake brewery founded in 1717. A half-day plan for tea, old streets and sake, plus how to ask a local (the brewery owner) before you go. Free, in English.

Shigemasu is the sake of Takahashi Shoten, a brewery founded in 1717 in Yame, Fukuoka. A map from daiginjo to plum wine and gifts — plus how to ask the brewery owner directly, in English, when a gift has to land. Free, officially approved.

The brewery event at Takahashi Shoten (Shigemasu, Yame, Fukuoka, founded 1717) is a members' invitation gathering. How to find the dates, and how those who can't attend can hear from the brewery online — free, officially approved by the owner.

Shigemasu's brewing year begins in late September and closes with April's koshiki-daoshi. First steaming, the first-press ceremony in November, a blessing at Fukushima Hachimangu shrine — and brewers sleeping beside the wooden koji room. Inside the yearly rhythm of a brewery running since 1717, in the 19th-generation owner's words.