Awamori is a unique and traditional distilled spirit from Okinawa, Japan’s southernmost prefecture. Distinct from sake or shochu, awamori has its own long-standing heritage, with production dating back over 500 years. It is made from long-grain indica rice and black kōji mould, and distilled once using traditional pot stills. This technique, influenced by centuries-old trade with Southeast Asia, makes awamori the oldest distilled spirit in Japan.
Unlike sake, which is brewed, awamori is distilled, resulting in a higher alcohol content—typically around 25–30%. What sets it apart even further is that many bottles are aged, often for years or even decades, developing deep, rich, and earthy flavours. Aged awamori is known as koshu (古酒), and examples like Awamori Kosyu Kura showcase how time—often spent in clay pots or barrels—can transform this bold spirit into a mellow and complex drink.
Awamori is enjoyed in many ways across Okinawa. Locals often drink it diluted with water and ice, or mixed with cold jasmine tea (sanpin-cha) for a lighter, fragrant cocktail. It’s also common to see it served in small earthenware vessels known as kusu jars, especially when it’s koshu. Some people even infuse awamori with medicinal herbs or local spices.
Awamori pairs beautifully with the bold and salty flavours of Okinawan cuisine. Dishes like rafute (slow-braised pork belly in soy and awamori), goya champuru (a bitter melon stir-fry), and island-style sashimi are popular choices. The drink’s higher alcohol content and earthy depth make it an excellent companion for fatty or grilled dishes, helping to cleanse the palate between bites. Lighter varieties of awamori, especially when served with water or on the rocks, also go well with seafood or pickled appetisers, making it a versatile drink for both hearty meals and casual snacking.
Whether sipped slowly in a bar or shared during a lively Okinawan meal, awamori offers a taste of the islands that’s bold, cultural, and utterly distinct from mainland Japanese spirits. If you’re looking to try something off the beaten path in Japanese alcohol, awamori is a fascinating and flavourful choice.
