From September 1, 2026 to February 28, 2027, HOSHINOYA Okinawa — a coastal resort on Okinawa's main island — will offer a fall-winter wellness program called "Ryukyu Fermentation Stay," designed to reset the body after the fatigue of summer heat using the power of Okinawa's traditional fermentation. Black koji, native to Okinawa, is used in awamori brewing, and the moromi lees produced during distillation, known as kashijee, are rich in citric acid and amino acids. Because it ferments quickly, kashijee is a rare ingredient that cannot be taken outside the prefecture. During the two-night, three-day stay, guests take part in a cooking experience using Okinawan ingredients, enjoy meals and fermented drinks paced to the flow of the stay, and warm the body with a spa treatment that uses kashijee. The program approaches wellness from both inside and out, gently resetting bodies unsettled by the summer heat.
Okinawa's Fermentation Culture
Okinawa's warm, humid climate and stable year-round temperatures are well suited to fermented food production. Black koji, native to Okinawa, contains citric acid and resists spoilage from airborne bacteria, making it usable in awamori brewing throughout the year* — a defining feature that makes it indispensable to Okinawa's fermentation culture. During the stay, guests can savor fermented ingredients such as tofuyo (island tofu fermented in koji and awamori), miso handed down since the Ryukyu Kingdom era, and kashijee (moromi lees) derived from awamori.
*Reference: Nobuo Ishikawa, "Koji Kurozu (Moromi) of Okinawa," Journal of the Brewing Society of Japan, Vol. 95, No. 7 (2000); Masaaki Yasuda, "Okinawa's Unique Traditional Fermented Foods and Beverages — The History and Science of Awamori and Tofuyo," Journal of Analytical Bio-Science, Vol. 39, No. 5 (2016), p. 303.
Features of the "Ryukyu Fermentation Stay"
1. Discover the Fermentation Culture Nurtured by Okinawa's Land, and Carry It Into Everyday Life
During the stay, guests learn about the character of fermented ingredients handed down since the Ryukyu Kingdom era, beginning with kashijee (moromi lees), which is rich in amino acids and citric acid, as well as moromi vinegar and miso. Guests also prepare suuchika, a traditional dish made for the following day's breakfast, by combining the usual salt-curing method with kashijee — creating a synergy between the nutrients in pork and citric acid that is expected to support recovery from fatigue.* Through the changes that occur as the ingredients rest overnight and the hands-on process of preparing them, guests learn about the blessings of fermentation rooted in Okinawan tradition, an experience that can also be applied to everyday life.
*Vitamin B1, abundant in pork, converts carbohydrates into energy, while the citric acid abundant in kashijee activates energy metabolism — together, this synergy is expected to support recovery from fatigue. Reference: Toshiro Watanabe, "Components of Sake Lees That Contribute to Health and Beauty," Journal of the Brewing Society of Japan, 2012.
2. Move the Body in Okinawa's Mild Climate, and Heal Mind and Body With a Fermentation Treatment
Guests release the tension of daily life and adjust their physical condition through a gentle rhythm of movement and stillness.* Along with pleasantly stimulating the muscles through exercise in the infinity pool and a beach walk along the water's edge, guests experience the HOSHINOYA Okinawa Spa. The newly added treatment "Hou" uses moromidama, awamori moromi (lees) wrapped around kashijee, fuchiba (Okinawan mugwort), and chomeiso (a native Okinawan herb whose name means "long-life grass"), gently warming the body and providing healing through the power of fermentation.
*Reference: Shigeyuki Yamada, Shiho Imabeppu, "Time-Course Changes in the Relaxation Response During the Acquisition Process of Progressive Muscle Relaxation," Bulletin of the Chiba University School of Nursing, No. 30.
3. Incorporate Okinawa's Nutrient-Rich Fermented Ingredients to Restore the Body
Meals incorporating the power of fermentation are prepared to match the flow of each day's activities. Guests can enjoy fermented drinks paced to the day, such as a black koji amazake drink to promote a refreshed morning and fruit moromi vinegar during the day. For dinner, guests savor "Ryukyu Fermentation Shabu-Shabu" in their room — Ryukyu vegetables rich in dietary fiber, said to activate beneficial gut bacteria, served with a fermented sauce. The synergy between fermented ingredients and dietary fiber gently soothes stomach and intestinal discomfort caused by summer fatigue and the temperature swings of autumn.* Moderate exercise, along with treatments and meals infused with the blessings of fermentation, work together in this stay designed to gently restore the body to health.
*Reference: Takanori Kanai, "Gut Microbiota and Digestive Diseases," Journal of the Japanese Society of Internal Medicine, Vol. 108, No. 9, p. 1940.
Sample Stay Schedule
Day 1
- 3:00 PM: Check-in
- 4:00 PM: Workshop on fermentation culture, "Ryukyu Fermentation Invitation"
- 6:00 PM: Dinner, "Ryukyu Gastronomia – Bellezza"
- 9:30 PM: "Evening Deep Breathing" to guide guests into sleep
- 10:30 PM: Bath time with an awamori sake-lees bath set; fermented drink
Day 2
- 7:00 AM: "Morning Deep Breathing" to awaken the body
- 8:00 AM: Breakfast, in-room dining; fermented drink
- 10:00 AM: "Aquatic Exercise" in the infinity pool (60 minutes)
- 11:00 AM: Cooking experience — kashijee gnocchi and kashijee-cured suuchika
- 12:00 PM: Special lunch
- 2:30 PM: HOSHINOYA Okinawa Spa "Hou" (90 minutes)
- 6:30 PM: Special dinner, "Ryukyu Fermentation Shabu-Shabu"
- 9:30 PM: "Evening Deep Breathing" to guide guests into sleep
- 10:30 PM: Bath time with an awamori sake-lees bath set; fermented drink
Day 3
- 7:00 AM: "Beach Walk," feeling the natural shoreline barefoot
- 8:00 AM: Special breakfast, "Fermentation Breakfast"; fermented drink
- 12:00 PM: Check-out
"Ryukyu Fermentation Stay" Overview
- Period: September 1, 2026 – February 28, 2027
- Price: ¥120,000 per person (tax and service charge included, accommodation fee separate)
- Included: 2 breakfasts, a sake-lees cooking experience (1 lunch), 2 dinners, the "Hou" spa treatment, aquatic exercise, fermented drinks, and 2 bath sets
- Capacity: 1 group (up to 2 guests) per day
- Reservations: Accepted via the official website (https://hoshinoresorts.com/ja/hotels/hoshinoyaokinawa/) up to 14 days in advance
- Note: Program content may change depending on weather conditions. Ingredients and menu items may change depending on availability.
About HOSHINOYA Okinawa
Living alongside the sea, HOSHINOYA Okinawa is a "gusuku residence" that reimagines Ryukyu culture. Its grounds are surrounded by the "Gusuku Wall," inspired by Okinawa's historic sites, and a natural coastline, with colorful fields and gardens, ocean-view guest rooms, and a dojo where guests can experience Okinawan culture spread across a resort that runs along the coastline.
- Address: 474 Gima, Yomitan-son, Nakagami-gun, Okinawa 904-0327
- Phone: 050-3134-8091 (HOSHINOYA General Reservations)
- Rooms: 100 / Check-in: 3:00 PM / Check-out: 12:00 PM
- Rate: From ¥170,000 per room per night (taxes and service charge included, meals not included)
- Access: Approximately 1 hour by car from Naha Airport (airport limousine bus available, fee required)
- Opened: July 1, 2020
- URL: https://hoshinoresorts.com/ja/hotels/hoshinoyaokinawa/
About HOSHINOYA
With the concept "To the best seat of the moment," HOSHINOYA provides extraordinary experiences through unique themes at each property. At facilities located in Japan and overseas, the land's climate, history, and culture are delicately woven into hospitality, allowing visitors to experience the finest moments that can only be tasted in the season they encounter, freeing them from the flow of daily time. Marking the 20th anniversary of the brand's founding in 2025, HOSHINOYA Nara Prison, which makes use of a nationally Important Cultural Property, opened in June 2026. HOSHINOYA Asuka is planned to open in 2027.
