Traditional Japanese spirits
Awamori is a typical alcoholic beverage from the Okinawa region in southern Japan which is made from a brew of rice, water, yeast and steamed koji kome rice previously inoculated with a microscopic fungus. This rice beer is then distilled in a traditional still to become awamori. Originally from Thailand, this drink was imported in the 15th century during the rich trade between Southeast Asia and Japan. This is the reason why today we still use a long grain rice of indica type directly imported from Thailand unlike shochu for which we use rather a round grain rice of japonica type as well as a different mushroom for the preparation of the fermentation.