Awamori is an essential part of Okinawa’s culinary culture, with a history spanning over 600 years. Made from Thai rice and fermented with black koji mould, it develops a rich, complex flavour that is enhanced with age. Vintage varieties aged 10 to 20 years, known as kusu, offer a rich aroma reminiscent of brandy. Locals often enjoy awamori alongside pork dishes or goya champuru — a delicious combination. In recent years, awamori-based cocktails and flavoured varieties have gained popularity both in Japan and abroad. In December 2024, awamori was officially recognised as a UNESCO Intangible Cultural Heritage under ‘Traditional Japanese Sake Brewing’. More than just a drink, awamori is a reflection of Okinawa’s nature, climate, and the passage of time, a true cultural treasure. A single glass on your journey here might just become an unforgettable memory.
AloJapan.com