June: Awamori
June 01, 2024

Awamori
When asked to name Japanese drinks, many will suggest sake and some may know shochu, but few will be able to name another of the country’s traditional spirits. Awamori is the predecessor to shochu and is still the go-to drink in the islands of Okinawa. As the nation’s oldest distilled alcoholic drink, it has a history dating back to the 15th century and some rather unusual origins.
Developed in the Ryukyu Kingdom (now Okinawa), awamori is a product of a busy trading hub and the dedication of generations of locals. Hundreds of years ago, the islands hosted envoys from China, Japan and Siam (now Thailand), with the latter sharing their secrets of distillation. Using Indica Thai rice fermented with water and black koji mold, locals learned to distill the mixture to form awamori. It was then aged in traditional clay pots, maturing the flavors and allowing for lengthy storage.

Awamori aged in the Chuko original cray pot (Chuko Awamori Distillery Co., Ltd.)(Google Maps)
Adopting this over the years to come, the Ryukyu Kingdom soon became master distillers and awamori was their signature gift, presented to visiting royals and shoguns to curry favor. Eventually, distillation was controlled entirely by the government and only three local areas in the city of Shuri could produce it. This grip was lost after 1879 when the Kingdom was disbanded and although production faded during the Second World War, it has since been rekindled and is now a thriving business in Okinawa.
Today, there are over 40 distilleries across the islands, with an incredible variety of unique flavors and styles to try. While traditional additions include pit vipers (habushu) in the bottle, modern brewers are adding local herbs, fruits and even coffee to create unique blends of flavor. Given that the Okinawan tradition of champuru means to blend and comes from their history of mixing cultures, these efforts carry the spirit of the islands with a creative flair. At Awamori-Kan in Shuri, there are over 1,000 varieties in stock with options from every brewery.

Moon Distillery (Chuko Awamori Distillery Co., Ltd.)(Google Maps)
For a closer look at the production process of awamori, the Moon Distillery run by Chuko Awamori Distillery Co., Ltd. offers the perfect insight. Located just south of Naha on Okinawa’s main island, this small terroir distillery mirrors the traditional process with each step performed by hand. This requires skilled craftsmen and specialist equipment like clay pots fired in the Chuko original kiln for a truly in-house process. Stored in their dedicated wooden cellar which is second only to Shuri Castle as Okinawa’s largest wooden structure, the pots rest for over three years while listening to classical music to form the especially rich Kusu (aged awamori).

Shuri Castle, Okinawa (currently under reconstruction)(Google Maps)
While it would be simple enough to spend an entire trip to Okinawa exploring the many distilleries, there are plenty of other popular draws on these tropical islands. Many visitors spend their trips relaxing on the incredible sandy beaches, venturing into the tranquil waters’ countless swimming and snorkeling spots complete with tropical fish and even turtles. Those looking to learn can discover the history of the Ryukyu Kingdom and its people by visiting the sacred origin site of Sefa Utaki, the Shuri Castle (under reconstruction as of June 2024; scheduled for completion in 2026) and the protected ruins of four major castles. Ryukyu Mura offers a chance to explore the traditions and culture of the Ryukyu people with reconstructed homes and locals displaying crafts and songs from times gone by. While in Okinawa, be sure to sample some of the local delicacies such as goya champuru—a stir-fry with egg and the divisive bitter melon that’s loved locally. For something a little heartier try the pork-belly stew (rafute), okinawa soba and of course, be sure to have some awamori to go alongside it.
For more details, contact DMC Japan to discuss ideas, locations and rates.
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