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Awamori

Awamori is a traditional distilled spirit from Okinawa, Japan, with a history of more than 600 years. Unlike sake, which is brewed, Awamori is made by distilling rice with black koji, a type of mold that is especially suited to Okinawa's warm climate. It is traditionally made using long-grain indica rice, giving it a distinctive character and rich aroma.

Awamori usually has a stronger alcohol content than sake, but its flavour can vary greatly depending on how long it is aged. Aged Awamori, known as “Kusu,” can be stored for many years in traditional clay pots, developing a smoother texture, deeper flavour and complex aromas over time. It can be enjoyed straight, on the rocks, with water, or mixed with other drinks.

Awamori is an important part of Okinawan culture and is often enjoyed alongside traditional Okinawan dishes. Its unique production method, rich history and distinctive flavour make it one of Japan's most unique traditional spirits.

Best for: Those who enjoy rich, distinctive flavours, traditional Japanese spirits and smooth, complex aromas.

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