Zuisen（瑞泉） is an awamori producer in Shuri, Naha, Okinawa. Founded in 1887, the distillery connects the local tradition of rice-and-black-koji spirits with a varied modern range. A particularly interesting introduction is Usaki（御酒）, an expression made with a prewar strain of black koji preserved outside Okinawa.
That story makes Zuisen more than a souvenir name: it is an entry point into Shuri’s history, fermentation and the meaning of aged awamori.
Zuisen and Usaki at a glance
- Producer: Zuisen Distillery Co., Ltd.（瑞泉酒造株式会社）
- Home: Shuri Sakiyama, Naha, Okinawa
- Founded: 1887
- Category: Awamori
- Featured expression: Usaki（御酒）
- Usaki specifications: 30% ABV, 720 ml; rice koji made with Thai rice
Why Shuri matters
Zuisen’s company history explains that awamori production under the Ryukyu Kingdom was supervised in three Shuri districts: Sakiyama, Akata and Torihori. The distillery traces its heritage to Sakiyama’s distilling community.
The brand name refers to a spring associated with Shuri Castle, also known through its dragon-headed outlet as Ryuhi. It expresses an aspiration toward clear, fragrant liquor and a tradition carried forward. This naming story does not mean that every bottle is made from water drawn from that spring today.
What is awamori?
Awamori is a distilled Okinawan drink. Zuisen’s production guide describes rice—mainly Thai rice—being steamed and cultivated with black koji. Water and yeast are added for fermentation, followed by pot distillation and storage.
It is therefore different from brewed sake. The shared use of rice does not make it another name for nihonshu. For a broader comparison, see our shochu vs. sake guide.
Usaki: a surviving koji strain
The producer recounts how its prewar black koji was found preserved at the University of Tokyo and brought back into production. Usaki is an expression of that recovery. Zuisen describes a fragrance reminiscent of white plum blossom and a mellow character, associated with its low-temperature fermentation and koji-making approach.
Distributor KOKUBU lists Usaki as 30% ABV, 720 ml, made from Thai-rice koji and distilled at atmospheric pressure. Those specifications apply to Usaki, not automatically to every Zuisen product.
How to identify the expression
瑞泉 is the producer’s brand, while 御酒 identifies Usaki. The product photograph below helps distinguish that name from the distillery’s other bottles. Match both sets of characters when shopping, then confirm strength and capacity.
What does kusu mean?
Kusu（古酒） is aged awamori. Zuisen’s guide states that a bottle labeled kusu must consist entirely of awamori stored for at least three years. A producer can sell both younger and aged expressions, so the brand name alone does not establish age.
Zuisen’s range includes aged lines such as Omoro as well as Usaki and other products. Do not transfer an age statement or tasting note from one expression to another simply because the bottles share the name Zuisen.
Where should you start?
Choose Usaki if the recovered-koji story interests you; choose a separately labeled aged expression if you want to explore kusu. For an initial tasting, a small pour followed by a little water is an editorial suggestion that lets you compare concentration and aroma. Follow any bottle-specific serving guidance from the producer.
Check the exact expression, ABV, age statement and volume before comparing prices. We have not included a Japanese price table here because a current, directly readable official product price could not be confirmed consistently.
Sources
- Zuisen — founding, Shuri heritage, name and koji history
- Zuisen — Usaki and current product range
- Zuisen — awamori production and kusu definition
- Okinawa Awamori Distillers Association — distillery profile
- KOKUBU — Usaki ingredient, strength, size and distillation specifications
Checked November 6, 2026. Flavor descriptions are attributed to the producer. Featured image is AI-generated artwork of imagined Okinawan scenery, not a distillery photograph.
