Awamori (泡盛) is a rice-based Okinawan distilled liquor made of imported long-grain Indica rice. The Okinawans drink it and also use it in cooking. Unlike sake, there’s no seasonality, and it is produced year-round.
Awamori (泡盛) is a rice-based Okinawan distilled liquor made of Thai long-grain rice. The alcoholic drink dates back 600 years, originating from a traditional brewing method in Thailand. It’s clear and with a 30-43% alcohol content. You can drink it and also use it in cooking for Okinawan recipes.
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What Is Awamori
Awamori is a distilled alcoholic beverage from the southern island of Okinawa. It consists of imported Thai rice. The origins date back to the 15th century when the Okinawans learned about the Thai distilled drink Lao khao. It is the oldest distilled alcoholic drink in Japan and is believed to be the predecessor of shochu.
It can withstand long-term storage. Traditionally, it’s stored in clay pot vessels, which allows the flavors to mature and mellow. Awamori aged for more than three years is called kuusu (古酒・くーす, “old alcohol”). Most of the kuusu aged over 100 years were destroyed during the American bombing during the Battle of Okinawa.
The island’s awamori industry almost perished during WWII, where only one distillery survived the air raids. Today, 47 breweries across the Okinawa archipelago preserve its legacy and restore the local industry for the next generation.
The Okinawans drink and use it for cooking, just like sake in Japanese cuisine. It contains enzymes that help tenderize and remove the smell of meat.
What Does It Taste Like
It smells and tastes fruity, floral, vanilla, and caramel. As a distilled alcoholic beverage, it is sugar-free, has no amino acid content, and is lower in calories, similar to whisky and brandy.
Varieties of Awamori
There are many regional styles. Unfortunately, many are small batches and may be difficult to procure outside of Okinawa, let alone Japan.
Habushu (ハブ酒) is awamori infused with the habu snake, a viper similar to rattlesnakes and copperheads. It has a light yellow color from the addition of herbs and honey. Some believe that habushu may help sexual dysfunction in men.
Kōrēgusu (コーレーグス) is a spicy chili condiment made of awamori infused with chili peppers. It’s a finishing sauce on Okinawan dishes such as Okinawa soba, champuru, sashimi, and miso soup.
Difference Between Awamori, Shochu, and Nihonshu
Awamori and shochu undergo distillation. The differences lie in their ingredients and production methods.
- Awamori undergoes a single distillation, while shochu uses two distillations.
- Shochu is made of sweet potato, barley, buckwheat, sugarcane, or Japanese short-grain rice (Japonica variety).
- Awamori uses black koji mold (Aspergillus awamori) indigenous to Okinawa, while shochu uses white (aspergillus kawachii), black, and yellow (Aspergillus oryzae) koji.
However, legally under the Japanese liquor tax law, awamori is classified as a type of shochu.
While nihonshu (日本酒 “Japanese alcohol”) is another rice-based alcohol, it’s brewed and not distilled. The primary ingredient is Japanese short-grain rice. It’s lower in alcohol and higher in umami and sugar. Learn more about sake here.
Awamori We Saw in Okinawa
How To Use
To drink it, try it on the rocks, straight, distilled with soda or hot water, or mix it into a cocktail. In Okinawa, the locals drink it straight in tiny ochoko cups called chibuguwa (チブグヮー).
Like cooking alcohol, you can use it in your cooking.
Recipes Using Awamori
Where To Buy
You may be able to find some bottles at Japanese grocery stores, but the selection may be scarce. It has gained international attention in recent years but has yet to reach import levels similar to sake.
How To Choose The Best
Around 80% of Okinawan awamori is consumed within the prefecture. Thus, it may be difficult to find outside of Japan. Look for the label “Ryukyu Awamori.” This refers to awamori produced in Okinawa under specific guidelines. This is to distinguish from non-Okinawa produced awamori.
How To Store
As it’s high in alcohol, it will not spoil. Store it in a cool and dark place, away from direct sunlight and humidity. You do not need to store it in the refrigerator after it’s opened.
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