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Awamori

Japanese: 泡盛

Japan's oldest distilled spirit, made in Okinawa from black koji mold and Thai rice. Aged three years or more, it is called kusu (aged awamori).

Awamori is Okinawa's unique distilled spirit made with black koji mold (Aspergillus luchuensis) and Thai rice using a whole-koji method—all rice is converted to koji before fermentation, creating flavors distinct from mainland shochu. Kusu, aged three or more years, develops mellow complexity. With over 600 years of history from the Ryukyu Kingdom era, legend holds that some kusu was once aged over a century in clay pots. In Okinawa, awamori is called shimazake (island sake), enjoyed from daily meals to celebrations. A culture of aging one's own kusu has taken root, making awamori a spirit reflecting Okinawa's flow of time.

Related words

Koji

A culture produced by growing koji mold (Aspergillus oryzae) on grains. A rich source of enzymes and the starting point of Japanese fermentation.

Aging / Maturation

The process by which enzymatic and chemical changes deepen flavor and texture over time. The essence of fermentation: time creates taste.

Shochu

A Japanese distilled spirit made by fermenting rice, barley, sweet potato, or brown sugar with koji and yeast, then distilling. It preserves the flavor of its base ingredient.

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