Awamori improves with age, creating a sophisticated flavor.
Awamori has a history of over 500 years. When Okinawa was still known as the Ryukyu Kingdom, awamori used to be an important export to Japan and China.
Black koji mold is sprinkled over steamed rice to make rice malt. It is this black koji mold that gives awamori its distinctive and pleasing aroma. Awamori is produced by blending all raw ingredients at once.
The main ingredient is rice.
Awamori is a distilled alcoholic beverage made from rice with no additives. Long-grain rice is normally used to produce awamori.
Maturation process gives a great taste to awamori.
Awamori improves with age, with an enhanced flavor and aroma. Awamori is called kuusu when it has aged for more than three years. Kuusu has a more refined and mellow flavor, and this superior awamori is very popular among connoisseurs.
Due to the fact that awamori is sugar free and contains no amino acids,
it is lower in calories than other similar alcoholic beverages, allowing people
with a high blood sugar level to enjoy it.
With its refreshing taste, awamori is a perfect match for all kinds of dishes. Awamori can be enjoyed with simple Japanese food and also with oily and fatty food.
Awamori goes best with Okinawan food. Here are some tips for appetizers that go well with awamori.
Kokuto Umeshu, a liquor made with awamori,
ume (Japanese plum) and Okinawa's specialty brown sugar,
boasts a mild and smooth taste.
