Awamori: Okinawa's Iconic Spirit

Japan’s Oldest Traditional Distilled Spirit

Awamori is a traditional distilled spirit from Okinawa and is considered one of Japan’s oldest distilled spirits. It is made from rice and water fermented using black koji mold. Unlike many types of shochu, awamori is made using a single fermentation process.

What does awamori taste like?
Awamori has a rich aroma and a smooth, full-bodied taste. It is naturally distilled without added alcohol or artificial additives.
Awamori is clear and colorless, with a distinctive aroma and flavor derived from rice and black koji. When it is aged, the flavor becomes smoother and more mellow.

The secret is "black koji mold."
One of the most important ingredients in awamori is black koji mold. Black koji produces citric acid, which helps prevent unwanted bacteria from growing. This makes it particularly suitable for Okinawa’s hot and humid climate. Awamori is traditionally made with Thai rice (Indica rice) because its characteristics make it well suited to growing black koji. The longer awamori is aged, the smoother and more complex its flavor and aroma become.

Aged awamori — “Kusu”
Awamori that has been aged for three years or more is called Kusu. Some Kusu has been aged for decades, and awamori that is more than 100 years old still exists today. Awamori aged for less than three years is generally called new awamori.

How is awamori different from shochu?
Both awamori and shochu are Japanese distilled spirits, but there are some important differences.

Awamori	Shochu
Traditionally made from rice	Made from various ingredients, including rice, barley, and sweet potatoes
Uses black koji mold	Often uses white or yellow koji mold
Traditionally uses Thai rice	Uses different types of rice or other ingredients
Uses a single fermentation process	Generally uses a two-stage fermentation process

In many types of traditional sake brewing, koji is added to only a portion of the rice. In the awamori process, however, black koji is first added the entire batch of rice, turning all of it into rice koji. Water and yeast are then added, and the mixture is fermented before distillation. This simple process gives awamori its distinctive character.

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Awamori Distilleries on Kumejima

There are two awamori distilleries on Kumejima: Kumejima no Kumesen and Yoneshima Shuzo. Each distillery has its own character and offers awamori that reflects the island’s water, climate, and food culture. Some varieties may only be available on Kumejima.

If you would like to visit a distillery, please contact the distillery in advance to check availability.

Kumejima no Kumesen
Kumejima no Kumesen makes awamori using natural spring water from the foot of Mt. Uegusuku. The distillery uses traditional techniques to carefully handle ingredients such as koji and moromi, the fermenting mixture of rice, koji, water, and yeast that eventually becomes awamori. They combine these traditional practices with modern equipment to ensure consistent quality.

The name “Kumesen” is associated with the island’s local legend of a mysterious woman who appeared to young laborers returning home after a day's work, offering them awamori and leading them to a state of blissful intoxication. The story is connected to the Kume Sennin, or “Kume Hermit,” said to have once lived on Mt. Uegusuku.

Yoneshima Shuzo
Founded in 1948, Yoneshima Shuzo has continued its family-run, handmade approach for four generations. The distillery uses water from the Shirase River, also a critical habitat for the Kumejima firefly.

Throughout the brewing process, careful attention is paid to changes in temperature and humidity, as well as the koji and water quality. Young awamori is sometimes blended with awamori of different ages to create a well-balanced flavor.
The distillery's awamori is made to pair well with Kumejima's local cuisine and is loved by island residents.

Enjoying Awamori: Serving Suggestions & Pairings

On the rocks
Pour awamori over ice and enjoy it chilled.
With water or soda
For 30% ABV awamori, mix 3 parts awamori into 7 parts water. You can also mix it with soda for a refreshing drink.
With hot water
Adding hot water brings out different aromas and flavors. Try changing the temperature or the order in which you mix the drink.
Awamori Mojito
Mix mint leaves, simple syrup, and lemon juice in a glass. Add ice, awamori, and soda, then stir gently.
Awamori tonic
Fill a glass with ice and a squeeze of lime juice. Add awamori and tonic water in your preferred ratio.
With milk or coffee
Some people in Okinawa enjoy Awamori with milk or coffee. Why not give it a try?