Ryukyu Awamori
Rice is steamed, the mash is prepared with Thai rice and black koji, and it is distilled in a pot still. Black koji produces citric acid and keeps the mash from spoiling even in the heat.
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Rice is steamed, the mash is prepared with Thai rice and black koji, and it is distilled in a pot still. Black koji produces citric acid and keeps the mash from spoiling even in the heat.
Donan Distillery on Yonaguni Island. It makes hanazake with 60 percent alcohol. Hanazake is permitted only at the 3 distilleries of Yonaguni.
Sakimoto Shuzosho on Yonaguni Island. It makes hanazake.
Meiji Milk Products of Okinawa. It makes dairy products from the dairy farming of the island.
Okashigoten in Yomitan. Visitors can watch the process of making beni-imo tarts.
Noodle making for Okinawa soba. The noodles are made from wheat flour alone, boiled and then coated with oil. No buckwheat flour is used.
Sun Foods in Okinawa. It makes noodles for Okinawa soba.
Kamaboko of Okinawa. It is characteristically made by frying, and some kinds have rice rolled inside.
The fisheries cooperative of Itoman. It is responsible for the fishing port and distribution in a place with a tradition of drive-in net fishing.
Tomari Iyumachi in Naha. A market dealing in tuna and other fish from nearby waters.
The prefecture's fisheries and ocean technology center. It studies the farming of mozuku and kuruma prawns.
The prefecture's deep seawater research center. It studies technology for using deep seawater in fisheries.
The prefecture's industrial technology center. It studies awamori fermentation and materials that withstand the subtropical climate.
The prefecture's agricultural research center. It handles varieties of sugarcane, mango and island vegetables.
Underground dams in the south of the main island. On an island where rivers are short and water drains away, cutoff walls are built underground to store water.