Traditional sake brewing such as sake, shochu, and Okinawan Awamori are now registered with UNESCO Intangible Cultural Property. Japan has been registered since the 2022 "Kazeryu Odori" (Prayer for good harvest and exorcism).
It is said that the prototype of Japanese "traditional sake brewing" was established about 500 years ago, and is based on a unique technology that ferments steamed rice using a kind of mold called Kojikin.
This manufacturing method has been handed down by hand by breweries nationwide for generations, and in particular, the process of performing multiple fermentation in a single container called "parallel compound fermentation" is attracting attention as a rare feature in the world. (Wine is called single fermentation.)
Once again, I would like to introduce the Okinawan sake culture "awamori".
The charm of awamori that Okinawa boasts
With the registration of UNESCO, Okinawa's unique sake culture, awamori, will also be in the spotlight again.
The greatest feature of awamori is that it evolves into "Kosu" by aging. In Okinawa, the old sake culture has taken root, and the old sake of the old sake is particularly popular.
Like wine and whiskey, awamori creates new value over time.
Above all, the technique of "Sejigi" is attracting attention as a unique process for enjoying old sake.
This method is used to store awamori of different manufacturing years in multiple jars and add new awamori to supplement old sake to mature while maintaining the oldest flavor. As a result, you will be able to enjoy the traditional sake of several decades.
awamori can be aged in a bottle, but we recommend using a jar to enjoy the deep taste.
Those aged for more than three years are prized as "Kosu" in the Okinawa dialect. It has a sweet scent and rich taste that can be laid over time, and is fascinated by the depth of taste of awamori old sake.
And as a charm of awamori, it is said that old sake grows in order.
Although it is a historical old sake cultivation method, it was conveyed by secrets and oral biography, and there was not enough information about the actual situation and quality.
Generally, "Service" stores awamori with different manufacturing years in multiple jars, and when using some of the old sake with longer storage years, it is supplemented by adding sake from old liquor with similar storage years. Through this process, the flavor of parent liquor (oldest) is not impaired, and you can enjoy several decades of old liquor.
awamori's process and expert knowledge
At the “Awamori Saiji Old Sake and Treasured Sake Competition” hosted by the Okinawa National Tax Office, experts evaluate the quality and obtain the following interesting knowledge.
- The characteristics of "vanilla" and "sweet flavor" are strengthened by the process.
- Storage of jars reduces "stimulation"
- The characteristics of "caramel-like" are added in the jars storage.
※NTA: Some quotes from the utility of the order
Uehara Sake Brewery Shinsen Premium Seven Years Old Sake
A precious old sake sleeping in the warehouse of Uehara Sake Brewery. Among them, three types of undiluted sake, seven to eight years old, are carefully selected and blended with the main road of awamori. Shinsen Premium of Seven Years Old Sake
It is a rare old sake born from sake brewing that is carefully selected by Toji, and has a well-balanced orthodox taste that has a rich sweetness like a fruit concentrated in the heavy aroma of awamori, and has a clear taste without miscellaneous taste. It is a gem of confidence that only those who want the mainstream of awamori will taste it.
※Uehara Sake Brewery is the only one in the awamori industry that uses electronic techniques. For more information:
Why don't you enjoy awamori, a crystal of tradition and technology?
■Nanto Brewery
1367, Maekawa, Tamagusuku, Nanjo-shi, Okinawa
Telephone 098-948-1111 Fax 098-949-1333
