From Wine to Whisky: Discover the Okinawan Flavors of Nago Pineapple Winery

Okinawa’s warm climate supports the cultivation of pineapples, sugarcane, and other crops. Yanbaru, in the northern part of Okinawa’s main island, is particularly known for growing pineapples. Pineapple cultivation began in earnest in Okinawa in the 1930s. By 1960, pineapples had become a key crop alongside sugarcane, supporting local livelihoods. In 1992, Nago Pineapple Winery opened as Japan’s first pineapple winery, offering a new way to enjoy the fruit. Using pineapples grown in Okinawa, it set out to create a wine that the prefecture could call its own.

While most wine is made from grapes, Nago Pineapple Winery makes wines from Okinawan pineapples. Their distinctive fruity aroma and flavor shine through in a range that includes both still (non-sparkling) and sparkling wines. The winery also distills pineapple wine into brandy, exploring new possibilities while making the most of the fruit’s character.

Located in Nago, Okinawa, Nago Pineapple Park is a visitor attraction dedicated to pineapples. The park is home to Nago Pineapple Winery’s wine production facility, a shop area selling its products, and La Piña Distillery, which opened in 2022. Together, they offer a glimpse into how Okinawan pineapples become alcoholic drinks. La Piña Distillery makes spirits using Okinawan ingredients such as pineapples, shikuwasa (a local citrus fruit), and sugarcane. What began with pineapple wine has grown to include brandy, spirits such as vodka and rum, and whisky.

Pineapple brandy begins with the winery’s original specialty: pineapple wine. The wine is distilled, then slowly aged in casks. Brandy made by distilling pineapple wine is rare even on a global scale. At La Piña Distillery, wine made from Okinawan pineapples undergoes distillation and extended cask aging, allowing its flavors to develop over time. The goal is to create a new local spirit that takes root in Okinawa and is enjoyed alongside its cuisine. The way its aromas and flavors evolve over time is part of pineapple brandy’s appeal.

Utaki is a whisky created to express the character of Okinawa. It takes its name from utaki, the sacred sites that have long held an important place in Okinawan life. The process begins with a selection of whiskies sourced from Scotland, a country renowned for its whisky. These are slowly matured in Okinawa’s climate, then blended. Its defining feature is the cask finish: the whisky is transferred into casks previously used to age pineapple brandy. Drawing on its experience making pineapple wines and spirits, Nago Pineapple Winery gives Utaki a distinctive character of its own.

Made from Okinawan sugarcane, Sugarcane Rum combines aromas reminiscent of brown sugar with refreshing hints of green tea. Clean sweetness gives way to a lingering, oily finish. At 40% ABV, it has a smooth mouthfeel. Enjoy it neat or on the rocks; its relatively light character also makes it a good cocktail base. Discover how distillation brings out a new side of an ingredient deeply rooted in Okinawan life.

Shikuwasa Citrus Spirit is made from shikuwasa, one of Okinawa’s signature citrus fruits. Distillation concentrates its refreshing aroma, bringing out fresh fruit notes and a slightly bitter scent reminiscent of the peel. At 40% ABV, it is smooth enough to enjoy neat or on the rocks. As you sip, the alcohol’s sweetness and a lingering, oily finish also emerge, revealing a different side of this familiar Okinawan fruit.

Pineapple Vodka captures the character of Nago Pineapple Winery. Originally produced for cask aging, the spirit was bottled as a special vodka release. Its strength of 58% ABV is a nod to National Route 58, which runs north to south through Okinawa. Pour it into a glass and let it rest for a moment: aromas reminiscent of pineapple, green apple, basil, and mint gradually open up. Beyond its high alcohol content, the way its aromas unfold over time makes it an intriguing spirit to explore.

Made using sun-ripened pineapples as its only fruit ingredient, Lagrima Del Sol is one of Nago Pineapple Winery’s signature wines. Its fruity pineapple aroma is a defining feature, and you can choose between sweet and dry versions to suit your taste. Both are best served well chilled. This is a good place to start if you want to discover the distinctive character of pineapple wine.

Nago Wine combines the fruity aroma of grapes with the fresh flavor of Okinawan pineapple juice. A shorter aging period preserves the pineapple’s fruity character, while its low alcohol content makes it easy to drink. Available in red and white, it offers an interesting comparison with Lagrima Del Sol, which uses pineapple as its only fruit ingredient. Tasting them side by side reveals how the ingredients influence each wine’s aroma and flavor.

Summer Snow is a sparkling wine that makes the most of Okinawan pineapples, pairing their fresh aroma and flavor with fine, delicate bubbles. Alongside sweet and dry versions that showcase pineapple’s fruity character, the range includes a rosé made with pineapple and hibiscus. The name Summer Snow refers to the sight of coral spawning in the sea. The series launched in 2017, the same year the winery’s sparkling wines won silver and bronze medals at the Japan Wine Challenge.

Ryukyu Lemon Sparkling Wine is made with shikuwasa, a citrus fruit that has long grown wild in Yanbaru in northern Okinawa. It combines a refreshing citrus aroma and bright acidity with fine, delicate bubbles. It offers a crisp, refreshing contrast to pineapple wines. Serve it well chilled to enjoy the distinctive aroma of shikuwasa grown in Yanbaru.