Discover Awamori: A Unique Spirit with a Rich History and an Unmatched Character

Nestled in the rich tapestry of global liquors is Awamori, a distinctive and intriguing spirit from Okinawa, Japan, that deserves your attention. Be careful not to confuse it with Shochu, they are similar but it's not quite the same. Let us explain later.

Here’s why you should consider making Awamori your next spirit of choice.

A Rich Historical Legacy

Awamori boasts a history as fascinating as its flavor. Originating from Okinawa, a group of islands in southern Japan, Awamori has been crafted for over 600 years and is said to be the earliest distilled spirit of Japan and one of the earliest of North Asia.

It is believed that the spirit was introduced to Okinawa by Thai traders, who brought with them the technique of distilling from rice. Over time, Okinawans adapted the method, incorporating local ingredients and refining the production process to create the unique Awamori we enjoy today. The spirit has deep cultural significance in Okinawa, often used in traditional ceremonies and celebrations. Its historical roots and continued cultural importance make it not just a drink but a link to the island’s heritage.

It is said that there used to exist 200 to 300 year old Awamoris quietly slumbering in earthen pots, but WWII had destroyed most, if not all of that regrettably. Some producers today are making the effort by setting aside stock for long-term ageing, to make centuries old Awamori available to the world again.

The Unique Production Process

Awamori's production process is both traditional and distinctive, setting it apart from other spirits. Unlike most spirits that use barley or other grains, Awamori is made exclusively from Thai jasmine rice and employs a saccharification process unique only to Sake, Shochu and Awamori - the use of Koji.

Fermentation: The rice is steamed and mixed with a special strain of black mold called Koji, which helps convert the starches in the rice into sugars. This process is crucial as it imparts Awamori with its unique aroma and depth of flavor.

Distillation: The fermented rice mas, or moromi, is distilled once using traditional pot stills. This method allows Awamori to retain its robust flavors and rich character, distinguishing it from other spirits.

Ageing: While not always aged, some Awamori is aged in clay pots called Kame. This aging process can last several years and imparts complex flavors and a smoother finish. Awamoris aged beyond 3 years are known as "Ku-su".

Characteristics That Set It Apart

Awamori’s distinctive characteristics make it a standout spirit:

Flavor Profile: Awamori is known for its rich and earthy flavors, often with hints of tropical fruits, herbs, and spices. Its flavor can vary depending on the aging process and the specific rice used, but it consistently delivers a smooth and complex taste.

Alcohol Content: Typically ranging from 30% to 43% ABV, Awamori is versatile and can be enjoyed neat, on the rocks, or in cocktails. Its strength allows it to hold its own in mixed drinks while still being approachable.

Cultural Connection: Drinking Awamori is a way to connect with Okinawan culture and traditions. Its consumption often accompanies traditional Okinawan cuisine, enhancing the dining experience.

Why You Should Try Awamori

Historical Significance: By drinking Awamori, you are partaking in a tradition that spans over six centuries, connecting with a rich cultural heritage.

Unique Flavor Experience: Its complex flavor profile offers something different from more mainstream spirits. Whether you’re a connoisseur or a casual drinker, Awamori provides a unique tasting experience.

Key Differences between Shochu and Awamori