Awamori, a distilled beverage native to Okinawa, is in the dawn of a possible renaissance. This past year, we took an extensive tour of many distilleries located on Japan’s southern islands and the experience was enlightening. As fans of indigenous beverages around the world seek out new things to imbibe, we think awamori may catch their attention. It’s both a great addition to cocktail recipes as well as a drink with appeal just as it is–assuming, of course, you like strong spirits!
You’d be forgiven, however, if you’re unfamiliar with the beverage. Although it’s one of Japan’s traditional artisanal drinks, its footprint is not nearly as big as sake or shochu (another traditional, distilled beverage). There are only about fifty distilleries. Many folks only drink it at Okinawan restaurants scattered around Japan or when visiting the islands. Not only does awamori claim roots in Okinawa, it’s the only place it’s made, too. Its connections with local culture, from Okinawan cuisine to dance and music, have earned it special status. As with shochu, the Japan Sake & Shochu Makers Association (JSS) has even created a seal to help consumers identify authentic awamori with confidence.
Awamori’s history goes back six hundred years, to around the founding of the Ryūkyū Kingdom (medieval Okinawa). Its base ingredient is, unusually, a strain of Thai rice. The kingdom enjoyed trade with Siam (now Thailand) so this isn’t a total surprise. Like shochu and sake, kōji mold is used to break down the starches into fermentable sugars, but uniquely, a black kōji is utilized, yielding unique flavors. Due in part to the relatively straightforward process, its flavor is rich and assertive.
Following distillation, awamori is often allowed to mature and there are different methods. A traditional one uses kame, or earthen vessels. Some makers will extract awamori from a vessel (for packaging or consumption) and replace it with less mature awamori. In a kind of step or sequential blending process, they will replace a limited amount that was five-years-old, for example, with four-year-old awamori, and that amount from the four-year-old kame, with three-year-old awamori, until the sequence completes. According to awamori artisans, this blending process counterintuitively gives the older sake bolder flavor.
Such flavor (and hot aromas to wake you up) pair quite well with Okinawan cuisine, which relies heavily on pork. We can certainly imagine trying some of the good awamori we tasted with maple bacon, as well as other rich, fatty foods, including salty, fried fish.
Again, we think mixologists will delight in awamori. What master of mixed drinks doesn’t want a secret new ingredient in his or her arsenal? Purists may scoff, but even some of the producers in Okinawa recommended a few mixed awamori recipes that eventually found us sipping on the beach all afternoon. Many, of course, still pour it on the rocks or sip it straight. The Okinawans are rather laid back folks–they won’t mind if you drink it in all its power however you please.
(This post was sponsored by JSS. Please watch their accompanying video below)
