【Hoshinoya Okinawa】Reset from Summer Heat with Okinawa's Unique Fermentation Power: Limited Autumn/Winter Wellness Program 'Ryukyu Fermentation Stay' Offered

Healing with Fermentation-Derived Treatments

Each facility offers unique themes, providing an overwhelmingly non-daily experience at 'Hoshinoya.' Nestled by the sea, 'Hoshinoya Okinawa,' the pinnacle of Okinawa luxury, will offer a limited autumn/winter wellness program 'Ryukyu Fermentation Stay' from September 1, 2026, to February 28, 2027. This program aims to reset the body from summer heat discomfort using Okinawa's unique fermentation power. 'Black Koji,' born in Okinawa, is used in Awamori brewing, and 'Kashijee,' a moromi lees generated during the distillation process, is a rare ingredient rich in citric acid and amino acids that cannot be taken out of the prefecture due to its quick fermentation. Guests can enjoy culinary experiences with Okinawa-origin ingredients, meals, and fermented drinks tailored to the stay's flow, as well as spa treatments using 'Kashijee' to warm the body. This 2-night, 3-day stay approaches the body both internally and externally to gently adjust the body disrupted by summer.

Okinawa's Fermentation Culture

Okinawa's warm, humid climate and stable annual temperatures are suitable for making fermented foods. 'Black Koji,' originating from Okinawa, contains citric acid and is resistant to bacterial decay, making it indispensable for Awamori brewing year-round (*1). During the stay, guests can enjoy fermented ingredients such as 'Tofu Yoh' (*2), miso passed down from the Ryukyu Kingdom era, and 'Kashijee' (moromi lees) derived from Awamori.

*1 Reference: Ishikawa Nobuo "Okinawa's Kurozu (Moromi)" Nihon Jozogyo Gakkai Zasshi 2000 Vol. 95 No. 7 Yasuda Masashi "Unique Traditional Fermented Foods in Okinawa - History and Science of Awamori and Tofu Yoh" Seibutsu Shiken Bunseki Vol. 39, No. 5 (2016) p. 303.

*2 Tofu Yoh: Tofu from the island fermented with koji and Awamori.

Features of 'Ryukyu Fermentation Stay'

1 Experience Okinawa's Fermentation Culture Nurtured by Its Terrain and Utilize It for Tomorrow

Workshop to Learn About Okinawa's Fermentation Culture and Taste Self-Made Souchika for the Next Morning's Breakfast

During the stay, guests will learn about the characteristics of fermented ingredients passed down from the Ryukyu Kingdom era, including 'Kashijee,' moromi vinegar, and miso, which are rich in amino acids and citric acid. Additionally, the traditional dish 'Souchika,' prepared for the next morning's breakfast, combines salt-cured meat with Kashijee to create a synergistic effect between the nutrients in pork and citric acid, promoting fatigue recovery (*3). Through the changes in ingredients after a night's rest and hands-on work, guests can learn about the blessings of fermentation rooted in Okinawa's traditions and apply them to their daily lives.

*3 The 'Vitamin B1' abundant in meat converts carbohydrates into energy, and the 'citric acid' abundant in Kashijee activates energy metabolism, creating a synergistic effect that promotes fatigue recovery. Reference: Watanabe Toshiro "Components of 'Sake Lees' Contributing to Health and Beauty" Nihon Jozogyo Gakkai Zasshi 2012.

2 Move Your Body in the Gentle Climate of Okinawa and Soothe Your Mind and Body with Fermentation Treatments

Muscle-Stimulating Aquatic Exercise and Spa Treatment with a Pleasant Warmth and Herbal Aromas

Release daily tension and adjust your body's condition with a gentle rhythm of movement and stillness (*4). Stimulate your muscles comfortably with exercises in the Infinity Pool or 'Hama Walk' along the shoreline. Experience 'Hoshinoya Okinawa Spa' with the newly added treatment 'Kei (Fragrance),' which uses 'Kashijee,' 'Fuchiba' (Western Mugwort), and 'Chouchinso' wrapped in 'Awamori Moromi Dama.' Warm your body gently and soothe it with the power of fermentation.

*4 Reference: Yamada Shigeyuki, Imafuku Shihou "Changes in Relaxation Response Over Time During the Acquisition Process of Progressive Muscle Relaxation" Bulletin of the Faculty of Nursing, Chiba University No. 30

3 Incorporate Nutrient-Rich Fermented Ingredients from Okinawa and Adjust Your Body

Enjoy a Balanced Drink with the Mild Sweetness of Fruit and the Sourness of Moromi Vinegar, and a Meal Rich in Dietary Fiber in Your Room

Meals incorporating the power of fermentation are prepared to match the activities. Enjoy fermented drinks that complement the flow of the day, such as 'Kurokoji Amazake Drink' for a refreshing start to the day and 'Fruit Moromi Vinegar' during the day. For dinner, indulge in 'Ryukyu Fermentation Shabu-Shabu,' which uses Ryukyu vegetables rich in dietary fiber said to activate beneficial gut bacteria, served with fermented sauce in your room. Gently heal summer fatigue and digestive discomfort caused by temperature differences in autumn with the synergistic effect of fermented ingredients and dietary fiber (*5). This stay adjusts your body healthily with moderate exercise, treatments, and meals incorporating the blessings of fermentation, each interacting with each other.

*5 Reference: Kanai Takanori "Intestinal Bacteria and Digestive Diseases" Nihon Naika Gakkai Zasshi Vol. 108 No. 9 p. 1940.

<Example Stay Schedule>

Day 1

15:00 Check-in

16:00 Workshop 'Ryukyu Fermentation Invitation' to Learn About Fermentation Culture

18:00 Dinner 'Ryukyu Gastronomy ~ Bellezza ~'

21:30 'Night Tuning Breathing' to Induce Sleep

22:30 Bath Time with Awamori Lees Bath Set and Fermented Drink

Day 2

7:00 'Morning Training Breathing' to Wake Up Your Body

8:00 Breakfast 'In-Room Dining' and Fermented Drink

10:00 'Aquatic Exercise' in the Infinity Pool for 60 Minutes

11:00 Cooking Experience 'Kashijee Nokki' and 'Souchika Preparation'

12:00 Special Lunch

14:30 'Kei (Fragrance)' at Hoshinoya Okinawa Spa for 90 Minutes

18:30 Special Dinner 'Ryukyu Fermentation Shabu-Shabu'

21:30 'Night Tuning Breathing' to Induce Sleep

22:30 Bath Time with Awamori Lees Bath Set and Fermented Drink

Day 3

7:00 'Hama Walk' to Feel the Natural Beach Barefoot

8:00 Special Breakfast 'Fermented Breakfast' and Fermented Drink

12:00 Check-out

Overview of 'Ryukyu Fermentation Stay' Period: September 1, 2026 - February 28, 2027 Price: 120,000 yen per person (tax and service charge included, accommodation fee separate) Included: 2 breakfasts, lunch making with lees (1 lunch), 2 dinners, Spa 'Kei,' Aquatic Exercise, Fermented Drinks, Bath Set 2 times Capacity: 1 group (2 people) per day

Reservation: Accepted up to 14 days in advance on the official website (https://hoshinoresorts.com/ja/hotels/hoshinoyaokinawa/) Notes: The content may change depending on the weather. The ingredients and menu may change depending on the procurement situation.

Hoshinoya Okinawa

Infinity Pool Overlooking the Setting Sun

'Gusuku no Yakatabune,' elevating Ryukyu culture, lives with the sea. This resort, lined along the coastline, gathers the luxuries of Okinawa, with a 'Gusuku Wall' inspired by Okinawa's historical sites, surrounded by natural coastlines, colorful fields and gardens, rooms overlooking the sea, and dojos to experience Okinawan culture.

Address: 474 Yonashiro, Yomitan Village, Nakagami District, Okinawa 904-0327 Phone: 050-3134-8091 (Hoshinoya General Reservation)