Awamori

Awamori is a traditional distilled spirit native to the Ryukyu Islands, centered on Okinawa Prefecture. It is made mainly from broken rice imported from Thailand, using a barley koji made with awamori koji mold (a type of Aspergillus oryzae). In the production process, no kakemai (the additional steamed rice normally added to the mash) is used; saccharification is carried out with koji alone, and the mash is then fermented. The fermented mash is distilled in a single-distillation pot still, which gives awamori a very rich and distinctive flavor. Because of its unique production method and flavor, awamori can be enjoyed in many different ways and pairs with a wide range of dishes, and it is deeply rooted in Okinawan culture. Its alcohol content is generally high, and it offers a rich variety of aromas and tastes.