Okinawa

What makes Okinawa region drinks stand out?

Okinawa's climate is hot and humid, making it too difficult for grapes to grow here. However, the inhabitants of this island have perfected the arts of rice distillation and sugarcane processing. The beverages produced here reflect a close connection with nature and ancient traditions. The main pearls of Okinawa:

• The Awamori Tradition: This is Japan's oldest distilled beverage, made from long-grain rice and a specific Koji mold. It differs from Sake in that it is distilled rather than fermented. Awamori features a deep, spicy, and earthy flavor.
• Tropical Rum: Due to the abundantly grown sugarcane, local rum is becoming increasingly popular in Okinawa, distinguished by its natural sweetness and fruity aromas.

How and what to taste Okinawa drinks with?

Traditional Awamori is most often drunk with water and ice (called the Mizuwari style). It pairs perfectly with hearty and spicier Asian cuisine dishes, roast meat, or even intense snacks. For those looking for lighter pairings, Okinawa drinks are excellent as a base for exotic cocktails.

Frequently Asked Questions

Is Awamori the same as Sake or Shochu?

No, they are completely different beverages. Sake is a fermented (wine-strength) rice beverage, Shochu is a distilled beverage from the mainland, and Awamori is made exclusively in Okinawa using Thai rice and black Koji mold, which gives it a much richer aroma.

Can Okinawa drinks be aged?

Yes, aged Awamori is called Kusu. It is kept in clay pots for several (or even dozens) of years, acquiring notes of vanilla and caramel. These make exceptionally solid gifts for collectors of spirits.

What is the best temperature to serve these drinks?

It is recommended to serve them chilled or with plenty of ice to reveal the best qualities of the beverage and adapt to the philosophy of the hot tropical climate.