Okinawan Peruvian begins sales of Peruvian liquor Pisco

Okinawan Peruvian begins sales of Peruvian liquor Pisco

On the night of April 15, at bar Colibri in Adaniya district of Kitanakagusuku, the participants of the gathering toasted with pisco sour made of Pisco Gusukuma.


April 17, 2014 Ryukyu Shimpo

A new bar serving the Peruvian liquor pisco has opened in the Adaniya district of Kitanakagusuku. Sixty-six-year-old Miguel Gusukuma, a second generation Okinawan Peruvian from Kitanakagusuku, is the only person of Okinawan descent in Peru who produces pisco, which he will serve at the new bar called Colibiri. On the night of April 15, a celebratory gathering was held to give locals and industry members a chance to taste the Gusukuma’s locally brewed pisco. People involved in the import business remarked on the liquor’s aroma and clear taste.

An owner of the bar, Toshishige Shiroma is Miguel’s nephew. He said he was proud of his uncle’s achievement. “I think my uncle has faced several hardships since his father’s generation moved to Peru. It is not easy to achieve success,” Shiroma said.

Pisco is a liquor made from grapes and one of the most popular Peruvian liquors. Toasting with pisco sours is a common feature of Peruvian celebrations. Pisco Gusukuma is characterized by its rich fragrance of white grapes.

Tomohiro Nakata,president of Gifu prefecture-based Giarlinks, and an importer of Pisco Gusukuma, joined the gathering. The company imports 5,000 bottles of pisco, supporting farmers of Japanese descent in South America. Nakata said,”I would like to start promoting pisco from Miguel’s hometown Kitanakagusuku. I hope to uphold this cultural exchange that began with pisco.”

Colibri sells Pisco Gusukuma. It has an abv of 42 percent. The liquor sells at 2,800 yen a bottle. For further details, call at 098 (935) 0128.

(English translation by T&CT and Lima Tokumori)

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