In recent years, Nakazato has also started producing rum. Okinawa is one of Japan’s leading sugarcane-producing regions, and brown sugar made by boiling down the pressed juice is a specialty of eight remote islands. He has developed eight unique rums, each capturing the terroir of eight remote islands, as well as THE OKINAWA ISLANDS RUM, made with a blend of eight different types of brown sugar. He has also created liqueurs made from brown sugar and Awamori, and craft rum infused with Okinawan citrus and herbs.

Okinawa’s climate supports not only sugarcane but also a variety of unique island vegetables such as taro, bitter melon, loofah, winter melon, bitter lettuce, and island scallions, as well as fish and seaweed from nearby waters, and pork, of which every part is said to be edible - “everything but the oink” as the saying goes.

Ryukyu cuisine was born from these diverse ingredients. The royal chefs of the Ryukyu Kingdom fused Chinese and Japanese culinary traditions to create numerous unique dishes, which eventually spread to the general public. It is characterised by the wisdom of skillfully combining local ingredients and the cooking techniques that bring out their full potential. This is based on the ancient concept of “Nuchigusui (meaning food as medicine).”

Naturally, it pairs excellently with Awamori. Fresh Sashimi goes well with Awamori diluted with water to bring out the rice flavor. Sweet and savory Rafute (Okinawan braised pork belly) goes well with the complexity of aged Awamori. The pairing possibilities are endless.

“Mineral-rich but bitter medicinal herbs become delicious when eaten with Sashimi after being soaked in water to remove their bitterness. Pork is boiled for about six hours to remove excess fat, making it so tender it can be cut with chopsticks.” says Kazuko Shimoji, a Ryukyu Culinary Instructor at Kuninda Naha, which serves traditional Ryukyu cuisine.

The diverse soil and water of the subtropical islands, the blazing sun, and the minerals carried by the sea breeze create Okinawa’s terroir. Combined with a rich culture that has continued since the Ryukyu Kingdom, Okinawa offers the pleasure of tasting dishes and drinks that encapsulate the essence of the land.

Toma Chinen, a 10th generation craftsman from the Shimujibumura-Chinen family, one of the three families that served the royal government, says

“In any traditional craft, colors in their land naturally find their way into the work. For Bingata, it’s the vivid colors which reflect Okinawa’s intense sunlight. Historically, Bingata also served as a diplomatic tool to reflect the monarch’s prestige and to showcase the Kingdom’s cultural richness and technical capability. These factors contributed to the development of the dazzling high-saturation dyeing tradition.”

The designs of Bingata illustrate the Ryukyu Kingdom, which was a crossroads of various cultures, including Japan and China.

“Japanese seasonal symbols like plum blossoms and snow coexist with Chinese mythical creatures such as dragons and phoenixes. The exclusive use of yellow by royalty reflects China’s Five Elements philosophy, where yellow represents the center. Bingata used in religious rituals often depicted birds and butterflies descending from heaven, embodying Ryukyuan spiritual beliefs.”

Ryukyu Bingata symbolizes the maritime Kingdom’s prosperity through trade and royal culture.

Bingata nurtured under the Ryukyu Kingdom has been passed down through generations, overcoming hardships such as the annexation of Okinawa by Japan and the devastating ground battle of Okinawa during World War II. “Bingata is still dyed by hand. Its charm lies in its stark contrast to the mass-production and consumption-driven apparel industry that prioritizes economic efficiency,” says Shinji Odo, Secretary-General of the Ryukyu Bingata Preservation and Expansion Consortium.

He is also the CEO of BAGASSE UPCYCLE, a company offering a sharing service of Kariyushi wear (*), and collaborates with Chinen to develop Kariyushi wear using classical Bingata patterns. Using fabric upcycled from sugarcane bagasse, Odo proposes innovative concepts and fashion lifestyles that challenge the conventional norms of the apparel industry.

“Bingata was never intended to be consumed. Artisans have always been mindful of its roots and heritage, formed as Bingata passed down through generations after being presented to the royal family. The concept of upcycling, which promotes resource circulation, aligns closely with the philosophy of Bingata. Through these initiatives, we aim to create new demand and continue dyeing, believing that someone in the future will inherit this culture and technique,” says Chinen.

The 500-year history and future of Bingata, ceaselessly woven in Okinawa, teach us about the sustainable relationship between people and resource.

Off the coast of the remote Kume Island, about 100km west of the main island of Okinawa, you will find “Hatenohama,” an uninhabited island made entirely of sand. At the coastline of Onna village of Okinawa island, known as one of Japan’s top beach resort areas, you will find Ino (shallow seas surrounded by coral reefs) stretching out from white sand beaches. Together with coral reefs forming underwater cliffs that extend out to the open ocean, they offer various marine activities tailored to your preferences. In contrast, Irabu Island, connected to Miyako Island by a bridge, has a rocky and cliff-lined coast. Since it’s close to the open ocean, divers can enjoy diving close to large marine animals such as manta rays. Combined with its dynamic rock formation, it is a popular diving spot.

Among beautiful and diverse ocean sceneries, there is a particularly precious group of islands that is designated as national park. That is Kerama Islands, which is about 35 to 50 minutes distance by high-speed boat from the main island of Okinawa. It consists of 30 islands, both large and small, including Tokashiki Island, Zamami Island, Aka Island, and Geruma Island, as well as uninhabited islands, and is dotted with over 100 diving spots. On Zamami Island, although it’s a small island with a circumference of approximately 23 km, there are six observation decks where you can enjoy spectacular views of the archipelago. The outstanding clarity of the sea, praised as “Kerama Blue,” is due to strong currents that prevent stagnation and the nutrient-poor sea water. From the deep blue of the open sea to the colorless, transparent waves breaking on the beach, the clear blue gradient captivates all who see it.

The beauty of the sea is protected by the hands and hearts of the islanders, including residents who quietly pick up trash washed up on the beach and marine operators who follow their voluntary rules of keeping respectful distance from whales and refraining from whale swimming.

Shion Yamagishi, an official of the Ministry of the Environment says “the Keramashoto National Park is a rare national park where more than 95% of the designated area is sea. In order to protect the environment, it is prohibited to take away any natural resources including broken coral fragments found on the beach. To protect the diverse ecosystem, please do not feed the fish.” The Ministry of the Environment has established the Keramashoto National Park Visitor Center, “Ao no Yukuru-kan,” on Zamami Island, which features exhibits and a café that convey the natural beauty and value of the islands.

Kasjaniuk Mateusz, a Polish-origin staff member of the Zamami Village Tourism Association who was captivated by the island and moved here, says, “High-speed ferries and regular ferries to Zamami Island can fill up quickly during the peak tourist season (helicopters and charter boats are also available, but booking on the same day is difficult in high season). To avoid crowds and rushed schedules, I recommend booking transportation, accommodation, and activities in advance. Also, sea turtles come to the beach at night to lay eggs, so please avoid using bright lights on the beach.”

Cherished by both islanders and those who come to work from afar, these treasured seas await travelers from around the world.