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Alcoholic drinks from Okinawa, Japan
Awamori is Okinawa's rice spirit. All of the rice is first grown into black koji, then fermented in one stage with water and yeast for about two weeks and distilled once in a pot still. It is aged in clay jars or tanks; spirit aged three years or more is called kusu.
| Rice, all made into rice koji with black koji mould (Aspergillus luchuensis) | Imported Thai rice; the GI allows only black-koji rice koji[nta-ryukyu][mlit-awamori] |
| Water drawn in Okinawa Prefecture | [nta-ryukyu] |
| Yeast | [nta-ryukyu][mlit-awamori] |
| Starter | koji/qu/mold-starter (black koji, Aspergillus luchuensis) |
Total time across the recorded steps: 6.5 months – 6.6 months
What changes: Water soaks into the washed Thai rice
Output: washed, soaked rice.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Awamori is Okinawa's rice spirit. All of the rice is first grown into black koji, then fermented in one stage with water and yeast for about two weeks and distilled once in a pot still. It is aged in clay jars or tanks; spirit aged three years or more is called kusu. Made in 6 steps over 6.5 months – 6.6 months. The longest step, dilute and age; kusu after three years, takes at least 6 months (Okinawa Prefecture Sake Brewers Association 2019). Aspergillus luchuensis and Saccharomyces cerevisiae do most of the fermenting.
| Main step | at least 6 monthsReported[mlit-awamori][nta-ryukyu] | Dilute and age; kusu after three years |
|---|---|---|
| Temperature | 40 °CReported[mlit-awamori] | Grow black koji on all of the rice |
Awamori uses black koji for all of its rice and ferments it in one stage, with no extra rice or other ingredients added later, which most shochu does. The GI requires Okinawa water and a single pot distillation in Okinawa. It ages in jars or bottles rather than wooden casks, and keeps maturing after bottling, so consumers raise their own kusu by the shitsugi custom.
Okinawa's climate is hot and humid, so a mash is likely to spoil from stray microbes. Black koji makes more citric acid than other koji moulds, and the acid protects the fermenting mash. Distillation later removes the acid.
Every number is labelled with how it is known. How this atlas is made
The method reached Ryukyu more than 500 years ago through trade with Southeast Asia and the mainland. One story says the name ("bubble heap") comes from pouring the spirit from a height to judge its strength by the foam.
