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.
In all conviviality
In 2017, the Association of Okinawa Awamori Distilleries commissioned a local music group to create a song to promote its traditional alcohol. Awamori suffers from a lack of notoriety both internationally and in the rest of Japan, since the Okinawa archipelago alone accounts for 80% of consumption . A completely paradoxical phenomenon when you know that not a single matsuri (festival) or a simple party between friends takes place in the ancient kingdom of Ryukyu without the awamori flowing afloat! A spirit of conviviality that can be found in the very way of consuming awamori. This is traditionally served in tiny liquor cups called chibuguwa . The latter are so small that the guests are forced to come as close as possible to each other to toast. Awamori literally brings people together and warms hearts!
See also: Okinawa specialties
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 .
The famous kuro koji useful in the fermentation process
http://kurokouji.jp
The second particularity of awamori lies in the strain of mold used for fermentation; the kōji kōji . This microscopic black fungus ( aspergillus niger ) is specific to the region. The name awamori is formed from the terms " awa " (bubbles) and " mori " (many) which recall the fermentation generated by this famous kuro kôji . Raw materials and know-how bear witness to the distinctive history and the particular terroir of the tropical archipelago.
To read: Okinawa crafts
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.
A little snake in your bottle, anyone?
Scott R
Rest assured, alcohol dissolves its extremely toxic venom! On ice, diluted in cold or hot water, in a cocktail, flavored with fruit (mango, passion fruit, plum) or coffee , awamori can be consumed in a wide variety of ways. It is also used in local cuisine as a seasoning. It is common to steep small koregusu peppers in alcohol to release their spicy notes. This spicy awamori goes perfectly with fried rice and noodles. In the glass or in the kitchen, discovering awamori is above all tasting the spirit of Okinawa !
