"Traditional sake brewing" such as sake, shochu, and Okinawan Awamori have been registered in UNESCO Intangible Cultural Property. Japan has been registered since 2022's "Kazeryu Odori" (Prayer for good harvest and exorcism).
Japanese "traditional sake brewing" is said to have been established about 500 years ago, and it is based on unique technology that fermentes steamed rice etc. using a kind of mold called kojikin.
This manufacturing method has been handed down by hand tojis from all over the country for generations, and in particular, the process of performing multiple fermentation in one container at the same time, called "parallel compound fermentation", is a rare feature worldwide. (Wine is called monofermentation.)
I would like to introduce you to Okinawa's sake culture "awamori".
The charm of awamori that Okinawa boasts
With the registration of UNESCO, Okinawa's unique sake culture, awamori, will be in the spotlight again.
The biggest feature of awamori is that it evolves into "Koshu" by aging. In Okinawa, old sake culture is rooted, and old sake is especially popular.
Like wine and whiskey, awamori creates new value over time.
Above all, the technique of "finishing" is attracting attention as a unique process for enjoying old sake.
This method stores awamori of different manufacturing years in multiple jars and supplements the new awamori when using old sake, while maintaining the oldest flavor. As a result, you will be able to enjoy old sake for decades.
awamori can be aged even in bottles, but in order to enjoy the deep taste, we recommend using a jar.
Those aged for more than three years are prized in the Okinawa dialect as "Koshu". The sweet scent and rich taste as you sleep over time, and you will be fascinated by the depth of the taste of awamori Koshu.
And as a charm of awamori, it is said that Koshu grows up in order.
Although it is a method of cultivating old sake, it was conveyed by secrets and oral traditions, and there was not enough information about the actual situation and quality.
Generally, "Shijigi" stores awamori with different manufacturing years in multiple jars, and when using some of the old sake with long storage years, the sake is added in order from old sake with close storage years. Through this process, the flavor of parent sake (oldest) is not impaired, and you can enjoy decades of old sake.
awamori’s work and expert knowledge
At the Awamori Shijiko Sake and Hizozo Sake Competition hosted by the Okinawa National Tax Office, experts evaluate the quality and gain the following interesting insights.
- Treatment enhances the characteristics of "vanilla" and "sweet flavor"
- Storage of pots reduces "stimulation"
- The characteristics of "caramel-like" are added to the pot storage.
※National Tax Agency: Some quotes from the utility of the service
Uehara Sake Brewery Shinsen Premium Seven Year Old Sake
A precious old sake that sleeps in the brewery of Uehara Shuzo. Three kinds of undiluted sake from seven to eight years are carefully selected, and a limited quantity of old sake blended through the main road of awamori. Shinsen Premium of Seven Years Old Sake
It is a rare old sake born from sake brewing by Toji, and has a rich sweetness like fruit concentrated in the heavy aroma of awamori, and a well-balanced Orthodox taste with a refreshing taste without any miscellaneous taste. It is a gem of confidence that only those who want the awamori main stream can taste.
※Uehara Sake Brewery, the only electronic technology in the awamori industry. 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
