Awamori, a traditional Okinawan alcoholic drink, is known as the oldest distilled alcoholic drink in Japan and has been loved by people for a long time.

Awamori is a drink that has undergone a unique evolution in terms of its production methods, ingredients, and aging techniques, and its high quality has made it a world-famous drink.

Let's explore the characteristics and history of awamori.

Characteristics of Awamori

Awamori, made from rice and black koji mold, is characterized by its rich, mellow aroma and sweetness. Black koji mold produces more citric acid than other types of koji mold and is resistant to bacteria, making it suitable for distilled spirits. Indica rice is used as the raw material for Awamori. Indica rice is smoother than Japanese rice, and it is easy for black koji mold to create rice koji, which gives Awamori its unique flavor.

The combination of black koji and rice produces a complex, full-bodied aroma, sometimes with a sweet vanilla-like scent. Awamori is made in a single brewing process called the all-koji brewing method, and is distilled in a single distiller, so the flavor of the ingredients can be felt as it is. This all-koji brewing method is unique to Awamori and is not seen in other shochu in Japan.

One way to enjoy awamori is to make it "aged." Awamori does not deteriorate much due to time or temperature, so awamori that has been aged for more than three years is called "aged."

Awamori has the unique characteristic that its deep richness and mellow flavor increases over time and it can be aged for 100 or 200 years, which is quite rare worldwide. Aged awamori over 100 years old aged before the war was lost during the war, but even aged awamori aged for 20 or 30 years after the war is highly regarded for its quality.

The History of Awamori

Okinawa's awamori, which was created between the late 14th and 15th centuries, is said to be the oldest distilled alcoholic drink in Japan. It originally originated from distillation techniques brought over from Siam (now Thailand), and later incorporated rice-based sake brewing techniques from China, evolving into a drink unique to the Ryukyus.

During the Ryukyu Dynasty, distilled alcohol was obtained through trade with China and Southeast Asia, and a unique fermentation technique using black koji mold was established. This resulted in a unique flavor, and a drink unique to Okinawa was born. Awamori was also highly valued in diplomatic situations, and was treasured as a gift from the Ryukyus to other countries.

In the 17th century, the royal court strictly controlled sake brewing, and production was permitted only in the limited areas of Akada, Sakiyama, and Torihori in Shuri. Raw materials such as rice and millet were also provided by the royal court, and quality control was strict. Awamori was such a traditional taste that failure in production could result in severe punishment, such as confiscation of property or exile to an island.

As time passed, the ingredients changed, and in the Meiji era, rice from China and Korea began to be used, and later rice from Vietnam, Myanmar, and Taiwan was added to the ingredients. In the Showa era, Thai rice became the main ingredient, and is still used by all sake breweries today.

The origin of the name Awamori

There are several theories about the origin of the name "awamori." The name "awamori" first appeared in records in 1671, in a list presented by King Sho Tei of the Ryukyu Kingdom to the Shogun Tokugawa Ietsuna. Prior to that, it was presented as "shochu" or "shochu," but after 1671 the name "awamori" became widespread.

There are four main theories about the origin of the name. The first, the "millet theory," is that rice and millet were used as ingredients in Awamori, and so "millet mori" changed to "awamori." The "Sanskrit theory" is that the Sanskrit word "awamuri" means sake, and this is said to be the origin of the name.

Furthermore, the "Satsuma naming theory" holds that the Satsuma Domain named it "Awamori" to distinguish it from Kyushu's shochu. The "foam theory" holds that the name originated from the act of "serving foam," which was used to check the quality of freshly distilled sake by its foam. This "foam theory" is considered the most likely, and is thought to be related to the custom in various parts of Asia of judging the quality of sake by its foam.

After Okinawa was returned to Japan in 1972, awamori was temporarily classified as "Shochu Class B," but from 1983 onwards it was permitted to be labeled as "awamori," and awamori produced in Okinawa came to be labeled as "Ryukyu awamori."

Tourist spots in Okinawa

Okinawa has many attractive tourist spots. This time, we will introduce three popular tourist spots in Okinawa.

Namiuegu Shrine

Located in Naha City, Okinawa, Naminoue Shrine has long been revered as a sacred place of prayer associated with Niraikanai, the land of the sea god. Built on a cliff jutting out into the sea, Naminoue Shrine has a divine appearance against the backdrop of the blue sea and sky. Naminoue Shrine, which is said to have been founded in the Muromachi period, was also worshipped as the guardian deity of ships entering and leaving Naha Port, and was a place to pray for safe voyages.

It is considered the most prestigious of the Eight Ryukyu Shrines, and is affectionately known to locals as "Nanmin-san." Within the grounds, you can see Okinawa's unique shisa lions and palm trees, creating a unique atmosphere.

Manzamo

Okinawa's most scenic spot, Manzamo, is a spectacular spot with sheer cliffs overlooking the East China Sea and a vast grassland. The name comes from King Sho Kei's praise for the grassland, saying it was "enough for ten thousand people to sit on." From the 20m high cliffs made of Ryukyu limestone, you can enjoy the beautiful contrast between the cobalt blue ocean and the elephant's trunk-shaped rocks. You can also see rare plants that are natural monuments on the promenade.

At the new facility that opened in 2020, you can enjoy Okinawa soba and purchase souvenirs exclusive to Manzamo, allowing you to fully enjoy your sightseeing. It is a popular tourist spot where you can enjoy the spectacular scenery, nature, and culture of Okinawa.

Valley of Gangara

Located in the southern part of Okinawa, the Valley of Gangara is an ancient valley formed when a limestone cave collapsed hundreds of thousands of years ago, and is filled with mystical natural scenery. It is possible that the Minatogawa people lived here about 20,000 years ago, and it is a mysterious place where excavations are still ongoing today.

The highlight is the 20m-tall "Oshu Gajumaru" (big banyan tree), whose grandeur overwhelms all visitors. Viewing is only possible on a tour accompanied by a professional guide, and you can fully enjoy the charm of the subtropical forest through an approximately 80-minute exploration. At the starting point of the tour, there is the "Cave Cafe" that makes use of the limestone cavern, where you can spend a relaxing time in a natural lounge.

How to get to Okinawa

To get to Okinawa's main island, it's convenient to take a direct flight to Naha Airport, which operates from all over the country. Here is an introduction to the flight time for direct flights. The flight time varies depending on the season and weather.

From Hokkaido/Tohoku area to Okinawa main island (Naha Airport) ・Approx. 3 hours 45 minutes from New Chitose Airport ・Approx. 3 hours 15 minutes from Sendai Airport

From the Kanto area to Okinawa main island (Naha Airport) ・Approx. 2 hours 45 minutes from Haneda Airport ・Approx. 3 hours from Narita Airport ・Approx. 3 hours from Ibaraki Airport

From the Chubu area to Okinawa main island (Naha Airport) ・Approx. 2 hours 30 minutes from Chubu Centrair International Airport ・Approx. 3 hours from Niigata Airport ・Approx. 2 hours 45 minutes from Komatsu Airport ・Approx. 2 hours 45 minutes from Shizuoka Airport

From the Kinki area to Okinawa main island (Naha Airport) ・Approx. 2 hours 15 minutes from Kansai International Airport ・Approx. 2 hours 15 minutes from Itami Airport ・Approx. 2 hours 15 minutes from Kobe Airport

From the Chugoku area to Okinawa main island (Naha Airport) ・Approx. 2 hours from Okayama Airport ・Approx. 1 hour 45 minutes from Hiroshima Airport ・Approx. 1 hour 45 minutes from Iwakuni Airport

From Shikoku area to Okinawa main island (Naha Airport) - Approx. 2 hours from Takamatsu Airport - Approx. 1 hour 45 minutes from Matsuyama Airport

From Kyushu area to Okinawa main island (Naha Airport) ・Approx. 1 hour 45 minutes from Fukuoka Airport ・Approx. 1 hour 45 minutes from Kitakyushu Airport ・Approx. 1 hour 30 minutes from Kumamoto Airport ・Approx. 1 hour 30 minutes from Nagasaki Airport ・Approx. 1 hour 30 minutes from Miyazaki Airport ・Approx. 1 hour 30 minutes from Kagoshima Airport ・Approx. 1 hour from Amami Airport ・Approx. 50 minutes from Okinoerabu Airport ・Approx. 40 minutes from Yoron Airport

Location of Okinawa Prefecture

summary

Okinawa's awamori has a deep flavor and aroma, born from a unique process using black koji mold. Awamori, born from the rich nature and culture of Okinawa, is still loved by many people as a source of pride for Okinawa.

There are many ways to enjoy awamori, such as on the rocks, with water, with soda, or in cocktails, but for those who want to enjoy the rich aroma and flavor that only awamori can offer, we recommend drinking it on the rocks.

If you visit Okinawa, be sure to try Awamori.

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