Travel Reference
In-Depth Information
Unique to the islands of Okinawa, Awamori is disilled, high-proof liquor similar to vodkas, rums and
whiskeys, and is therefore much more powerful than fermented or brewed beverages such as beer,
wine or saké. Made with long-grained Indica rice from Thailand, fermented with black
koji
yeast,
then subject to a single-disillaion process, Awamori is typically found in the 60-80 proof range
(30-40 percent alcohol), although some are disilled as high as 120 (60 percent alcohol). High-qual-
ity Awamoris are aged in cool underground caves in clay pots. When aged for at least three years,
Awamoris may be called
kūsu
(
古酒
; old liquor). Premium Awamoris can run into the hundreds of
dollars for one container. Perhaps for this reason, the tradiional Awamori drinking vessel is a iny,
thimble-sized cup called a
saka-jiki.
When properly served, Awamori is accompanied by a carafe of
mineral water and some ice. It may be taken neat, on the rocks or diluted with a litle water. A special
version of Awamori is made by the addiion of herbs, spices, honey and . . . a whole poisonous Habu
pit viper! Thought to have medicinal, restoraive or even some aphrodisiac properies, this version is
called Habushu (
ハブ酒
) after the deadly Habu snake.
USEFUL JAPANESE ISLAND TERMS
north
kita
北
south
minami
南
east
higashi
東
west
nishi
西
great/large/big
dai, ōkii
大
small
ko, shō, chiisai
小
