Awamori - The spirit of Okinawa

The island of Okinawa is the birthplace of many unique products not widely available in mainland Japan, including a special variety of rice liquor called awamori. Unlike sake, awamori is produced by distilling rather than brewing rice. By using special long-grain rice imported from Thailand, awamori also has a stronger and smoother flavour than sake. Awamori is said to contribute to good health, since Okinawans are famous for their long life expectancy. Being 100 per cent natural, awamori is also reputed not to cause hangovers!

When awamori was introduced in the 14th and 15th centuries to what was then the Ryukyus kingdom, 90 per cent of total production was for the exclusive use of the royal family. Awamori was often sent as tributary gifts to the ancient courts of Edo (Tokyo) and China. A special licence from the king was required to produce awamori and over time its production became a hereditary industry passed down among a few families. Today, 47 distilleries are found in Okinawa but awamori retains its special status, being the drink of choice to offer visitors or to celebrate special occasions.

Like good wine, awamori improves with age and increases in value over time. Awamori aged for three years or more earns the label kusu (the Okinawan word for "old sake") but it can be left to age for hundreds of years. Historically, premium kusu was considered such a delicacy that it was served in a tiny cup the size of a thimble. Today, the most common way to drink awamori is to dilute it with water or ice, and it can even be mixed with juice or used in cocktails. The huge variety available for purchase is bewildering, ranging from exquisite glass bottles to clay urns, to suit all tastes and purposes. There are truly many ways to enjoy the historic spirit of the Okinawan island culture.