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Have you tried Awamori?

Updated: 2023.3.16

Have you tried Awamori?

Another name for Awamori used in Okinawa is "Island Sake" (島酒, Shima-Zake), or you only say Shima for short.

Awamori is an alcoholic beverage indigenous and unique to Okinawa, Japan.

It is made from long grain indica rice, and is not a direct product of brewing (like Sake) but of distillation (like Shochu).

The majority of Awamori made today uses indica rice imported from Thailand, as the local production is largely insufficient to meet domestic demand.

The most popular way to drink Awamori is with water and ice. My favorite is adding a few drops of Shikuwasa (Okinawan lime). Indigenous offentimes mixing it with Coffee. Traditionally, Awamori was served in a Kara-kara, a small earthen vessel with a small clay marble inside. The marble would make a distinctive "kara-kara" sound to let people know the vessel was empty.

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In general, the price of Awamori increases with the beverage's age. When Awamori is aged for three years or more, it is called Kusu (古酒, "old liquor). Before the Battle of Okinawa during World War 2, 200- and even 300-year-old Kusu existed, but most of the oldest Kusu were lost in the battle. However, the Shikina Distillery in Shuri own 100- and 150-year old Kusu which are thought to be the oldest surviving. There are ongoing attempts to once again produce 200- and 300- year old Kusu.

Koregusu is a type of hot sauce made of chillis infused in Awamori and is a popular condiment to Okinawan dishes such as Okinawa Soba.

You should try Awamori when you're in Okinawa!

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If you are interested in...

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