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10 Years old Awamori, Chuko
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Choko-Shuzo Co., Ltd.
132, Aza Nakachi, Tomigusuku City, Okinawa, Japan

Raw Materials: Rice Koji, Indian Rice, Black Aspergillus
43% alcohol
Capacity 400ml

In the past, if the sake contained more than 51% old sake, it could be labeled as 3, 5, or 10 years old depending on its age. If blended, you may have to specify the blend ratio.

Awamori


When you're in Honshu, you don't have the opportunity to drink. Well, it's usually just Kyushu's shochu, so it's hard to go south to Okinawa... Recently, I had a chance to travel to Okinawa, and I finally got to meet Awamori.

Awamori, by the way, is a distilled sake fermented only with rice malt using black koji bacteria. Recent studies have shown it to be rich in "thrombolytic enzymes" (about 1.5 times as much as wine). So, it's interesting to stock up on the old sake that's been stored for more than three years, which is called kousse, because it's said that it will continue to mature even when it's still bottled. That is, if you leave it there without drinking it.


When I was drinking Orion beer while eating barbecue at a hotel in Okinawa, there was a person sitting next to me drinking the clear liquid with a smile on his face. And when I looked at the menu, I saw the words "Awamori" close up.

I immediately ordered a glass of Awamori with water, and it was delicious. The barley syochu liqueur has less aroma, so many people drink it with plum or with flavor, but this Awamori has less aroma like the barley syochu liqueur. It has a mild taste and a deep aroma...

And I bought "10 year old sake" and "5 year old sake" as a souvenir, but the 10 year old sake was better. Comparing them, the 5 year old one seemed to have a mixture of different brands, but the 10 year old one seemed to be pure. Well, the problem with 10 year old sake is that it's expensive, but it has a charm that makes you want to drink it again.
©Japanese Famous Foods , Update:2020/06/04