What is Awamori?

Awamori is a traditional shochu made in Okinawa. It is considered the oldest form of distilled liquor in Japan and the original shochu. Awamori uses a unique one-step mashing process and is typically distilled using atmospheric distillation.

The only ingredients are water and 100% black koji rice. Okinawans have been making awamori using Indica rice since the Meiji and Taisho eras (1868-1926) but in recent years short grain rice is also being used. The black koji produces a highly acidic moromi, which helps prevent spoilage and contamination - an essential trait for Okianawa’s hot and humid climate.

Only awamori produced in Okinawa can have the geographic indication of “Ryuku awamori”. Awamori can be produced outside of Okinawa Prefecture but it cannot have the “Ryuku” designation.

What is Kusu?

Awamori that is aged for three years or more is called kusu (old spirits) which are aged through shitsugi (replenishing). This is a traditional method similar to the solera system used in sherry making. Shitsugi involves several urns/pots where the amount used for bottling from an old urn is replenished from succeeding urns containing newer shochu.

Awamori Food Pairing

Fatty meats like pork belly
Smoked meats

Deep fried dishes
Cheeses