The world of Japanese spirits is truly fascinating, as it taps into centuries of tradition, culture and craftsmanship. Awamori channels all of those aspects into liquid form, as unique as Okinawa.
All of the awamori distilleries in Okinawa are passionate about sharing their products and one of the most innovative brands is Chuko, who’ve created the awesome Yokka Koji awamori. I was recently able to get my hands on a bottle of the stuff and it blew me away.
Continue reading “Chuko Yokka Koji Awamori Review: A Complex And Earthy Spirit Perfect For Whisky Drinkers”
Okinawa has a rich drinking history, which is represented by awamori, the region’s national spirit. The older cousin of shochu, awamori stands out as its own category and has some of the most unique flavour profiles to be found anywhere in the world.
Awamori is undoubtedly one of my favourite spirits, so it’s even more thrilling to come across a type that breaks the traditional mould and does its own thing. I’m talking about Udisan No Sake Awamori, a delicious floral concoction that conjures images of clear skies and tropical beaches.
Continue reading “Udisan No Sake Awamori Review: Pure Joy To Drink And Savour”
Awamori is one of the most unique Japanese beverages in the world. Made in Okinawa, awamori shares similarities with nihonshu and shochu, but it only uses black koji mould and Thai indica rice in the production process. The result is a powerful distilled spirit that can go as high as a 43% ABV.
I recently had the pleasure of trying my first awamori at a Japan House London event that featured a tasting session of rare Japanese drinks. The Higa Zanpa White, created by the Higa Shuzo brewery, ranks among the most memorable tipple that I’ve drank so far! Continue reading “Higa Zanpa White Awamori Review: The Perfect Introductory Drink To Okinawan Moonshine”