🥃 Awamori

Awamori (泡盛) is an Okinawan distillate that Japanese law classes as single-distilled shochu. Since 1995 it has had the geographical indication Ryukyu (琉球): only rice koji from the black mold Aspergillus luchuensis, Okinawan water, fermentation of the whole koji and distillation in a single-action pot still, all on Okinawa.

The peculiarity is a mash of koji alone: all the rice koji ferments with water, with no separate addition of raw grain. Fermentation, distillation, storage and bottling must all take place in Okinawa Prefecture. The specification sets no origin for the rice; only water drawn on Okinawa is required.

Awamori that has rested for at least three years is called kusu (古酒). It is stored in clay jars and bottles, not barrels, and keeps maturing after bottling. At home there is a custom called shitsugi, topping up old awamori with younger as it is drunk. For awamori bottled from 2015, the word kusu may be used only if the whole drink is at least three years old.

The scientific name of the black mold comes from Ryukyu, and the fungus itself has been called the national fungus (國菌). One version of the name's origin, cited in the specification, is that the distillate from the still is over 40% ABV and masters poured it from a height, judging strength by the foam (awa). Very strong awamori is called hanazake.

Why this matters to you. The mark «琉球» or Ryukyu guarantees Okinawan production, black koji and single distillation. Kusu (古酒) means three years or more; for bottles filled from 2015 this applies to the whole content, not just part of a blend. Check the strength on the label. WHO reminds us: there is no safe dose of alcohol.