🥃 Kūsu
Kūsu (古酒, “old liquor”) is Okinawan awamori aged at least three years; since 2015 this requirement applies to the entire content of the bottle.
Kūsu (古酒, “old liquor”) is the name Okinawans give to awamori aged for at least three years. For bottles filled since 2015 the rule is strict: all of the contents must be at least three years old, and in a blend the label shows the age of the youngest part. Ordinary awamori rests for at least six months before bottling.
How it matures. Unlike whisky or brandy, kūsu does not take flavour from oak casks: the taste changes within the spirit itself, so it matures even in glass. Traditionally awamori is kept in unglazed clay jars; a 2010 study found 1.4 times more vanillin in jars than in glass. With the years the spirit becomes softer, thicker and slightly golden.
Sisshi. Okinawans set several jars by age. When spirit is drawn from the oldest, it is topped up from the next, and that one from the younger. This preserves the taste of the old stock; the principle recalls the Spanish solera.
History. According to the Japan Tourism Agency, the Ryukyu Kingdom kept aged awamori at Shuri Castle and served it to Chinese envoys. Before the Second World War the oldest stocks were around 200 years old, and a 150-year-old kūsu was not rare. Awamori is mainly made from Thai rice with black koji and distilled once.
Why it matters to you. The word “kūsu” guarantees at least three years of ageing for the whole contents, but not a mild strength: awamori is usually 30–40% ABV and can be stronger. In a blend, the age on the label is that of the youngest part. The WHO reminds us that there is no safe level of alcohol.
Facts
| Minimum maturation | at least 3 years; since 2015 the whole bottle content |
|---|---|
| Cask type | traditionally unglazed clay jars; also glass |
| Raw material | awamori: mainly Thai rice, black koji |
| Distillation method | single distillation (awamori) |
| Alcohol (% vol.) | awamori usually 30–40% ABV, can be stronger |
How it connects to Spirits
🥃 Kūsu → affects → 🍷 Alcohol and health ← affects ← 🥃 Spirits
Links
- What it affects
- 🍷 Alcohol and health, 🍷 Drunk driving
- Traditions
- 🧑🤝🧑 Japanese
- Part of
- 🥃 Awamori
- Related to
- 🌍 East Asia
- Similar and different
- 🏷️ Solera, 🥃 Shochu, 🥃 Okinawa, 🥃 Okinawa
Frequently asked questions
Is it true that kūsu is matured in oak casks?
Mostly not. Traditionally kūsu matures in unglazed clay jars or in glass: the taste changes inside the spirit itself, without oak aroma.
How old must kūsu be?
At least three years. For bottles filled since 2015, all the liquid must be at least three years old.
What does the age on a kūsu blend label mean?
The age of the youngest part: if several kūsu were blended, the label shows the shorter ageing period.
What is sisshi?
The Okinawan ageing method: jars are set by age, and the oldest spirit is topped up with younger spirit to keep its taste.
How does kūsu differ from ordinary awamori?
By ageing period: ordinary awamori rests for at least six months, kūsu for at least three years.
What to read next
- 🍷 Alcohol and health — Alcohol in any drink is harmful in large amounts, and the risks grow with the quantity.
- 🌍 East Asia — A region in the east of Asia — China, Japan and Korea: milk became an everyday food only in the 20th century, but there are old traditions such as rushan and so; China ranks third in the world for vineyard area.
- 🥃 Shochu — Japanese distillate: continuous-distillation under 36% ABV, single-distillation (honkaku) up to 45% ABV; GIs Iki, Kuma, Satsuma.
- 🧑🤝🧑 Japanese — People of Japan, an island country in East Asia; their old dairy tradition is so and daigo, made at the imperial court in the 7th–10th centuries.
- 🍷 Drunk driving — Never drive after drinking wine: alcohol slows your reactions.
Similar
🥃 Kokutō shōchū · 🥃 Imo shōchū · 🥃 Mugi shōchū · 🥃 Kome shōchū · 🥃 Soba shōchū · 🥃 Shochu
⚠️ Spirit drinks contain alcohol and are for adults only. Alcohol harms health. Do not drink during pregnancy or before driving; check the label for ingredients and possible allergens.
Sources
- Japan Tourism Agency multilingual commentary database: Aged Awamori (kusu) — awamori aged more than three years; Ryukyu Kingdom stored aged awamori at Shuri Castle for Chinese envoys; before WWII the oldest c. 200 years, 150-year-old kusu not rare; ageing in unglazed earthenware jars (2010 study: 1.4× vanillin vs glass); shitsugi; label shows age of the youngest; 100 % three years for bottlings from 2015
- JETRO: Awamori — kusu from three years, since August 2015 the whole product must be at least three years old, blends show the younger age; shitsugi method; oldest existing kusu said to be 150 years; awamori generally 30–40 %; Thai indica rice; black koji
- Difford's Guide: Ryukyu Awamori — awamori matured at least six months, 'kusu' at least three years; distilled once; only Okinawa Prefecture may use the name Ryukyu Awamori
- WHO/Europe: No level of alcohol consumption is safe for our health (04.01.2023)