Welcoem to Julys roundup of all thigns good and Shochu, AWamori and Korean Sool! So much to go over this month, there is a huge ehap fo news with over 23 articles in this lot - just goes to show how popular shochui and sool are becoming, so enjoy all the news from July and let us know if you have any questions about anything - if we dont know,w e can find out for you! This month there is aheap of contest news, new products and even a new sool brewery opening up in the US!
Japanese Shochu and Awamori
Awards
Awamori IZENA Wins Gold at Sake Competition 2026
Okinawan awamori maker IZENA has taken home a Gold Prize at the Sake Competition 2026, a nod to the quality and rising profile of the spirit. The award places awamori alongside the best in the broader spirits world, and it's a win that resonates far beyond the islands.
via Ryukyu Shimpo
Image via Ryukyu Shimpo
Takara Shuzo's 'Takara CRAFT' Yoichi Niagara Wins Gold at Hokkaido Souvenir Grand Prix
Takara Shuzo's Takara CRAFT Yoichi Niagara has scooped the Gold Award at the 5th Hokkaido Souvenir Grand Prix. Since its 2019 release, the region-limited series has become a popular souvenir in Hokkaido, sold exclusively within the prefecture. It's a testament to how local identity can elevate a product.
Via Holiday Travel
Image via Holiday Travel
ISAINA wins top award at the Tokyo Whisky and Spirits Competition
Takara Shuzo's ISAINA, an all-sweet-potato shochu, has taken the highest gold award in the shochu and awamori category at the 2026 Tokyo Whisky and Spirits Competition. Its sibling, Ikkomon, also earned a gold award. It's a double win that underscores the quality of Takara's sweet-potato shochu range. via 宝酒造株式会社
Culture, Tourism
First-Ever 'Premium Shochu Exploration Tour' Launched on Kagoshima's Osumi Peninsula
A new two-day Premium Shochu Exploration Tour is launching on Kagoshima's Osumi Peninsula, running from September 30 to October 1. Organized by a local tourism council and five breweries, it offers hands-on experiences like cutting sweet potatoes and stirring moromi. It's an immersive way to understand the craft behind the bottle.
Via Holiday Travel
Image via Holiday Travel
Research, Production
Venture Company Successfully Recovers CO2 from Shochu Fermentation to Produce Dry Ice
This is really cool, actually. A venture company in Tsukuba, partnering with Hamada Shuzo and Kagoshima University, has found a way to recover CO2 from shochu fermentation and turn it into high-purity dry ice! The project aims to create a circular model for CO2 use, addressing domestic supply challenges while supporting carbon neutrality goals. It's a clever intersection of tradition and sustainability.
Via NTT Docomo
Image via NTT Docomo
Market
Takara to Launch Limited 'Shochu Highball' Kyoretsu White Grape Cider Wari
More news from Takara Shuzo, and this time they're is adding a new twist to the shochu highball with a limited release of Shochu Highball Kyoretsu White Grape Cider Wari on August 4. The drink combines shochu with white grape cider, offering a refreshing take on the classic highball. A seasonal drop that's worth watching for.
Via Holiday Travel
Image via Holiday Travel
Product
Satsuma Shuzo releases limited-edition Saihibiki Mojito
Satsuma Shuzo has shipped a limited-edition Saihibiki Mojito nationwide, blending honkaku sweet-potato shochu with lime, peppermint, spearmint, and a touch of sweetness. At 5% ABV and packaged in 350-milliliter cans, it's a ready-to-drink cocktail that captures the spirit of a mojito with a shochu backbone. A refreshing summer release.
via 薩摩酒造株式会社
Image via 薩摩酒造株式会社
Takara Shuzo brings back seasonal barley-tea shochu drink
Takara Shuzo is bringing back its seasonal Takara Shochu no Yawaraka Mugicha-wari, a non-carbonated drink that blends shochu with roasted Rokujyo and sweeter Nijo barley. Released nationwide on June 30, it responds to a steady demand for unsweetened, food-friendly ready-to-drink beverages. A barley-tea shochu that feels like a cozy, familiar sip. via 宝酒造株式会社
Export
Japan Sake Month promotes shochu and awamori to Chinese buyers
JETRO's Japan Sake Month in China brought together 109 Japanese alcohol and food companies, showcasing over 1,400 products including shochu and awamori. The Shanghai event alone drew more than 1,450 buyers, while consumer promotions ran in restaurants across Shanghai, Beijing, and Chengdu through July 12. It's a concerted push to introduce these spirits to a massive market.
Via JETRO
Kumesen promotes awamori and Okinawa Island Blue at export trade show
Kumesen Shuzo took its awamori and Okinawa Island Blue range to the Japan Food Export Expo Summer at Tokyo Big Sight from June 24 to 26. The producer presented its offerings to overseas buyers and export trading companies, looking to build new connections. A step toward bringing the taste of Okinawa to the world.
Via kumesen
Image via kumesen
Culture
Honkaku shochu and awamori festival announced for Fukuoka
A two-day honkaku shochu and awamori festival is set for Mizuho PayPay Dome Fukuoka on July 25 and 26, featuring around 500 brands from 11 prefectures. Alongside the tastings, regional food and consumer activities will create a full immersion into the culture. It's a celebration of the craft that's drawing enthusiasts from across the country.
via 日本酒造組合中央会
Image via 日本酒造組合中央会
Korean Sool
New Product, Export
CJ CheilJedang Launches Premium Distilled Liquor 'Jari' with US Export Plans
CJ CheilJedang has stepped into the premium distilled liquor game with Jari, a brand that already has its eyes on the US. The two offerings, Jari Moonbaesool 24 and Jari Gamuchi 24, are aged in onggi earthenware and sit at 24% ABV. They're starting in New York this fall, aiming to introduce American drinkers to the depth of K-distilled spirits.
Production, Export
Soju Story Distillery Completed in North Gyeongsang Province, Becoming South Korea's Largest Distilled Soju Facility
In Andong, the Soju Story distillery has risen as South Korea's largest facility for distilled soju, backed by a 12 billion won investment. With an annual capacity of 600,000 liters, it's a bold bet on globalizing Andong soju, which already saw exports jump 55% in 2025. The operator is leaning on domestic and overseas networks to push that growth further.
Image via The Herald Business
Market, Culture
Korea's Traditional Liquors Gallery Opens Second Branch in Dongdaemun to Attract Gen Z and Tourists
The Ministry of Agriculture and aT have opened a second Sool Gallery inside Doota Mall in Dongdaemun, turning traditional Korean liquors into an experience. Visitors can sample free pours, join cocktail programs, and browse pop-ups from regional breweries. Award-winning spirits like Eochapi 36.5 and high-proof Gamuchi Soju are in the spotlight, with the aim of winning over Gen Z and international tourists.
Via The Korea Times
Image via The Korea Times
New Product
HiteJinro Launches Chamisul Fresh 'Busan Edition' Featuring Gwangandaegyo Bridge
HiteJinro is giving Chamisul Fresh a local twist with a Busan Edition that features the Gwangandaegyo Bridge on the label. It's rolling out primarily in the city's nightlife districts, complete with promotional soju glasses, to capture the summer buzz in the region. A limited run that feels like a postcard from the coast. via The Asia Business Daily
Production, Market
HiteJinro to Begin Additional Production of 'Terra Zero' After Selling 900,000 Bottles in 10 Days
HiteJinro's Terra Zero has become a quiet phenomenon, selling 900,000 bottles in just 10 days. The company is now ramping up additional production to meet the demand. It's a clear signal that consumers are hungry for something new, even in a market as crowded as soju. via STARNEWS
Image via STARNEWS
Product
Jipyeong Brewery launches export-developed matcha and lychee makgeolli in Korea
Jipyeong Brewery has brought its export-developed matcha and lychee makgeolli back to the home market, launching Jipyeong Matcha and Jipyeong Lychee in South Korea on July 20. Both hit 5.6% ABV and had previously made their mark in the US, Japan, and Southeast Asia. It's a homecoming for two flavors that proved their global appeal. via The Asia Business Daily
Image via The Asia Business Daily
Market
Korean soju producers face weaker domestic demand and higher costs
The Korean soju industry is facing a tough domestic landscape, with production dropping to 836,855 kiloliters last year amid weaker demand, rising logistics and packaging costs, and upcoming alcohol-warning label requirements. Major producers are turning to exports, but overseas sales still account for a relatively small share. It's a moment of recalibration for the iconic spirit. via Korea JoongAng Daily
Image via Korea JoongAng Daily
Added 9 August 2026
Japanese Shochu and Awamori
Awards
Outline of the 49th Honkaku Shochu and Awamori Contest Released
The National Research Institute of Brewing has released its official report from the 49th Honkaku Shochu and Awamori Contest, and the flavor map is fascinating. Rice and barley shochu lean fruity and mild, sweet potato brings floral notes, and awamori shows off a full-bodied character. The ongoing chemical analysis will be shared with producers, giving them a deeper understanding of their craft. via NRIB
Higa Shuzo's Zanpa Torakichi 2022 Wins First Place in Aged Awamori at SAKE COMPETITION 2026
Higa Shuzo from Okinawa has taken first place in the Aged Awamori division at SAKE COMPETITION 2026 with their Zanpa Torakichi 2022. It's a proud moment for the distillery and a testament to the depth of aged awamori. The award reminds us that patience and tradition in Okinawan cellars can produce something truly special. via The Storm Media
Image via The Storm Media
Kumejima's Kumesen 8-Year Awamori Wins the Shochu Taisho Grand Prize
Kumejima's Kumesen has walked away with the top Grand Prize at the fifth Shochu Taisho Awards for its 8-Year Aged Awamori, bottled at 43% ABV. The decision came down to blind tastings by liquor retailers, who were won over by its deep, aromatic character and the sweetness and richness that eight years of aging bring. It's a proud moment for the island's distillers. via 久米島の久米仙
Image via 久米島の久米仙
Product
Kumejima's Kumesen Launches a Blended-Distillation 20% Awamori
Kumesen is trying something new with Ryosumi Bishubi, a 20% ABV awamori that blends traditionally distilled aged spirit with vacuum-distilled awamori. The idea is to keep the rich umami of the aged base while introducing a lighter, smoother finish. It's a clever balancing act that could appeal to both purists and newcomers.
via 久米島の久米仙
Image via 久米島の久米仙
Korean Sool
Market
Korail to Sell Traditional Liquors at KTX Stations, Expanding Sales Channels
Korail is bringing traditional Korean liquors to the tracks, partnering with the food trade corporation and Korail Retail to sell award-winning sool at railway station convenience stores. The first pop-up at Daejeon Station spotlights Chungcheong region products, and the plan is to roll out nationwide. For small brewers, this is a new, everyday channel that puts their craft directly in front of travellers. via Seoul Economic Daily
Image via Seoul Economic Daily
Export
National Tax Service Launches 'K-Liquor Stars' Competition to Boost Exports
The National Tax Service is shaking up its export push with the 'K-Liquor Stars' competition, now redesigned with regional preliminaries and a panel of foreign judges to capture what overseas drinkers actually want. Winners get the '2026 K-SUUL AWARDS BEST' certification and a leg up into international markets. It's a clear signal that Korea sees its small distilleries as serious players on the world stage. via The Asia Business Daily
HiteJinro Launches Chamisul's First Global Campaign with BTS V
HiteJinro has launched Chamisul's first global campaign, 'My Favorite Chamisul,' with BTS's V as the face of the brand. The campaign spans a main ad film, digital content, consumer events, and offline promotions, all built around the tagline 'Fill The Moment.' It's a bold move to slot soju into mainstream overseas spirits markets, and with V on board, it's bound to turn heads. via PR Newswire
Image via PR Newswire
Awards
Yesan Apple Spirits Win Top Awards at International Competition Yesan Apple Spirits have come out on top at a premier international spirits competition, and the buzz is well deserved. This recognition puts Korean fruit-based spirits in the global spotlight, showing that the country's apple heritage can hold its own against the best. It's a sweet moment for the producers and a promising sign for the wider category. via Seoul Economic Daily
Image via Seoul Economic Daily
Culture
MAFRA Designates Five New 'Visiting Traditional Alcoholic Beverage Producers' for 2026 South Korea's Ministry of Agriculture has chosen five new producers for its 'Visiting Traditional Alcoholic Beverage Producers' program, including Danong Bio and Friends' Liquor Jiranjigyo. These places were picked for their historic value, deep community ties, and quality certifications. For visitors, it's a chance to step inside working breweries and taste sool where it's made. via Ministry of Agriculture, Food and Rural Affairs
Korean Cultural Center Washington Announces Traditional Sool Workshop with JS Brewery The Korean Cultural Center in Washington is teaming up with Maryland's JS Brewery for a two-part workshop on traditional sool, including fresh unpasteurized makgeolli. Participants will dive into the history, culture, and fermentation science behind these drinks, then get their hands dirty making their own batch. It's equal parts tasting and brewing class, perfect for anyone curious about the living tradition of Korean alcohol. via Korean Cultural Center Washington, D.C.
Across the Industry
Production
Rainbrew Opens in Woodinville, Producing Unpasteurized Makgeolli with Diverse Nuruk
The Jung family has opened Rainbrew in Woodinville, bringing unpasteurized makgeolli to the Pacific Northwest. Their lineup includes a flagship Takju with that classic rice-y, sweet, sour, and astringent bite, and a Jinju made with nuruk from a different region that layers in mushroom, umami, and hay notes. It's a hands-on, grain-to-glass approach that celebrates the diversity of nuruk.
via Sip Magazine
Image via Sip Magazine