the awamori 泡盛

Okinawa's signature

 

Awamori is the traditional alcohol of the Okinawa archipelago. This drink, distilled using a unique method since the 15th century, is deeply rooted in the culture of the region.

 

Local product

Produced from fermented and then distilled rice, awamori has an alcohol content ranging from 30 to 60 degrees. Obtained through a unique distillation process imported in the 15th century from Thailand; A country with which Okinawa had close commercial ties at the time, awamori is one of Japan's oldest distilled spirits. This Thai tradition is also noticeable in the choice of the raw material. Distilleries use long-grain indica rice from Thailand instead of the short-grain japonica rice used to produce sake .

kurokoji

The famous kuro koji useful in the fermentation process

http://kurokouji.jp

 

In the glass or in the kitchen

Classic awamori ages for six months in an underground environment that maintains the low temperature essential for its preservation. The more luxurious version called koshu matures at least three years. Until 1945, distilleries had an awamori over three years old, the kûsu . Unfortunately, the Battle of Okinawa destroyed all the reserves. The more adventurous among you can test the habushu ; an unusual and, to say the least, exotic liqueur. We add a mixture of herbs, honey and a snake to the alcohol! The habu snake is a venomous species endemic to the region.

 

habushu

A little snake in your bottle, anyone?

Scott R

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