Awamori Appears at Cannes Film Festival's Official Gala for a Second Year Running

According to an announcement from Kamimura Shuzo, a distillery in Uruma, Okinawa Prefecture, its awamori “Shurei YUI 45%” and “Shurei 30%” have been officially selected. They were chosen for CANNES GALA, an official ceremony of the 79th Cannes Film Festival, held in Cannes, France, on 17 May 2026. Awamori is a distilled spirit made in Okinawa from rice. According to the distillery, it has a history of more than 600 years and is regarded as Japan’s oldest distilled spirit. Following the Danryu series the previous year, this is the second consecutive year of selection.

Second year running at the festival’s official gala

CANNES GALA is an official event of the Cannes Film Festival. Artists, cultural figures and business leaders who will shape the next generation gather from around the world. Award ceremonies honouring those who will support the content industry of the future, as well as charity events, are also held, and the gala is regarded as a place that links art and business. In 2025, the distillery’s “Danryu BLESS 46%” and “Danryu CRAFT 40%” were selected. This year it took part with its flagship brand, “Shurei”.

Aged spirit served in traditional vessels

At the venue, “Shurei 30%”, a spirit enjoyed as an everyday drink, was served diluted with water and paired with a fish course. At dessert time, “Shurei YUI 45%” was served neat in small measures to every guest in traditional vessels brought over from Okinawa. The vessels were the karakara, a round flask with a spout, and the chibugwa, a small cup. Guests showed interest in the unfamiliar shapes, and many asked how to use them. According to the distillery, cries of “C’est bon!” were heard many times.

A bottle blending 22-year-old kusu and shitsugi

“Shurei YUI 45%” is a limited edition blending long-aged kusu (awamori aged for three years or more). It combines a 22-year-old kusu and a 21-year-old kusu inherited from the previous generation, kusu of differing ageing periods and yeasts, and one special kusu. That special kusu has been through shitsugi by a total of 936 people at the distillery’s annual thanksgiving festival since 2012. Shitsugi is a traditional Okinawan method in which young spirit is added to replace whatever old spirit is drawn off, so that ageing continues. The idea is similar to the solera system used for sherry. The distillery describes the flavour as having a sweetness like wasanbon (a refined Japanese sugar) and a finish reminiscent of cacao. Only 700 bottles are on sale.

This limited edition will be hard to find in Europe. However, specialist shops that handle Japanese spirits sometimes stock awamori. When searching, look for the word “kusu” on the label and the number of years of ageing. The way it was served in Cannes also works as a guide: young awamori diluted with water alongside seafood, and aged kusu neat in a small glass, sipped slowly after the meal. Kamimura Shuzo’s awamori can be found under the brand names “Shurei” and “Danryu”.