The origin of distilled liquor is in Mesopotamia near today’s Iraq. It is said that an alchemist first discovered the process in an attempt to change a substance into gold around 3500 BC.
As the liquor distilling technology moved to the east, the liquor called Aranbig transformed into Arrak in Iran, Roxy in India, Lao Rong in Thailand, Lua Moi in Vietnam, Baijiu in China, Shochu in Korea, and Awamori in Okinawa.
Going west, it became whiskey in Scotland and Ireland, brandy in France, grappa in Italy, vodka in Russia, and gin in the Netherlands.
During the Age of Discoveries, distilled liquor followed various routes to become rum in Latin America, tequila in Mexico, and bourbon in the United States, each developing their own liquor culture.
About 600 years ago (15th century), in the Ryukyu Kingdom era, trade ships visiting the Kingdom of Siam (now Thailand) introduced alcohol distilling to Okinawa, and Ryukyu Awamori was born. Later, the skill was transmitted to Satsuma, which led to the appearance of Shochu.
The potency of Ryukyu liquor used to be measured by the amount of foam that formed when sake was poured into a glass from a certain height. The name Awamori was derived from this measuring method.
The basic raw material for Ryukyu Awamori is Indica rice. Black koji and steamed rice is seeded with black koji mold.
(* 1. Yellow koji mold is used for sake, and white mostly for Shochu)
All the raw rice is first made into koji rice, then black koji, water, and yeast are added at the same time to make moromi. After the whole batch is prepared, it is fermented for 19 days.
(* 2. Since making Shochu needs a secondary batch, half of the raw material is made into koji rice)
Fermented moromi is distilled in a pot still to make Ryukyu Awamori and Hanazake.
(* 3. Distilled only once, re-distilling the liquor twice or three times will result in Shochu.)
The definition of Awamori is “* 1, * 2, * 3” described above.
If you do not clear all, the Ryukyu Awamori display will not be attached.
There is no rules how to drink Awamori. Please enjoy it as you like, with ice and water, straight, hot water, shikuwasa, turmeric, oolong tea, carbonated drinks, in cocktails, or as herbal liquor.
Sakimoto Sake Distillery produces “Ryukyu Awamori Yonaguni” and “Ryukyu Awamori Hanashu Yonaguni.”We do everything by hand, from manufacturing to bottling and labeling. We are particular about making traditional Ryukyu Awamori, and all our employees are working hard to improve our quality further.