On Amami Oshima, the island air carries a hint of salt and sugar – specifically kokuto, or Okinawan brown sugar. It’s not just for sweets; here it becomes shochu. Kokuto shochu is a regional spirit, produced only in the Amami Islands under a postwar law that limits its distillation to this region. Its quiet presence remains largely untouched beyond the islands, quietly rooted in place.

Tomita Shuzojo, a small distillery located at the edge of Naze city, has been crafting this brown-sugar spirit since 1951. The building is modest, wedged between sea and mountain, but its roots run deep. Inside, clay pots buried in the earth bubble gently through the first stages of fermentation – a method unchanged since the founder’s day. They have been using the same pots for seventy years.

Unlike sake breweries with timber and tile, Amami’s shochu makers work in steel sheds built to weather typhoons. Steel is sterile. Clay, however, breathes – and therein lies the secret.

Tomita Shuzojo uses white rice grown in Kagoshima, and often opts for wild black koji instead of the more common white variety—adding nuance and natural complexity to the result.

Kokuto shochu remains Japan’s best-kept secret, largely because of the postwar law that restricts its production to Amami.

Tomita Brewery keeps on innovating and recently teamed with Lab “enwonder” to create two premium liqueurs: COFFEE and BOTANICAL.

At Amanari, we’re proud to introduce this latest collaboration between enwonder, a lab dedicated to reimagining culinary experiences, and Tomita Distillery. This limited-edition creation captures the essence of Amami Oshima, blending history, nature, and craftsmanship into one sensory journey.

COFFEE

The base is Ryugu, Tomita’s celebrated kokuto shochu, enriched with aromatic ingredients including hand-roasted coffee beans and coffee cherries from Amami’s Sakae Farm, rare brown sugar from Mizuma Seito, raw sugar from the mineral-rich fields of Kikaijima, and kasha—an aromatic leaf. A touch of vanilla rounds out the complex profile, evoking the spirit of the islands.

BOTANICAL

A bright, herbaceous liqueur that channels the essence of Amami Oshima through a blend of local botanicals. At its base is Ryugu, Tomita’s refined kokuto shochu, infused with tankans, a citrus fruit that balances sweetness and acidity alongside the refreshing sharpness of mikan leaves, the earthy spice of kasha (shell ginger leaves), and a soft touch of vanilla. Each ingredient reflects the island’s rich biodiversity and deep-rooted traditions, offering a clean, expressive finish that lingers like the subtropical breeze.

Now served at Amanari, these limited-release liqueurs reflect the layers of Amami’s nature, craftsmanship, and time—each pour holding a quiet trace of the island.

Make the most of your Amami experience by staying at Miru Amami, a serene hideaway surrounded by nature, where island time moves a little slower.

Wake up to the sound of the ocean and unwind in a space designed for deep rest and reconnection.

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