Along with learning a new language or studying a nations history, sampling a local spirit is another fantastic way to experience a culture. The way in which a culture brews, ferments or distills its spirits is indicative of its history in many ways, and Awamori is no exception.
The history of Awamori is believed to trace as far back as the 15th century. The Ryukyu islands traded with neighboring countries and took a liking to a spirit call Siam, a Thai drink. Through trial and error the local islanders adapted the drink to the specific climate of Ryukyu. Coral water (distilled) is added to Indica rice and a special mold called Koji-Kin (Black Mold). This mixture is loaded into ceramic pots and left to ferment. During fermentation, large quantities of citric acid is produced which inhibits the growth of unwanted bacteria in the tropical climate of the island. After distillation the spirit is added to another clean ceramic pot or jar and left to mellow for at least 6 months. This process produces a spirit with only 3 ingredients, giving it a smooth taste and claims to not cause a hangover (challenge accepted).
Ageing the spirit results in a smoother spirit with some Awamori brands aged as long as 25yrs. Any Awamori aged for at least 3yrs is reffered to as Kusu. Ageing takes place underground or in caves, with some sites open to tourists as Awamori galleries with decorative jars and vases.
When enjoyed in a restaurant or small bar, you should expect a full service consisting of; a carafe of chilled water, large ice chunks, some citrus and a large earthenware mug. The Awamori is mixed with one large ice chunk, half chilled water and half Awamori with some citrus juice to taste. I was fortunate to be offered some to try at Mickeys Family Restaurant, you pay only 500 Yen per line on the green bottle, A phenomenal way to measure booze!
If you ever have the pleasure to visit Okinawa, make an effort to seek out and find some quality Awamori!