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What is 泡盛 Awamori ? (2)

Hi guys! I’m drinking Shochu but writing about Awamori this time , too.

Let’s know about indica rice history in Japan this time!



Indica rice history in Japan

During the Ryukyu dynasty(1429 -1879), Awamori making was managed by the royalty, and was permitted only in areas called Shuri-Sanka (Akata, Sakiyama, Torii), and rice and millets were also provided by royalty.

※now Awamori are made by rice but long time ago Awamori were made by rice mix with Millets(not 100% rice) .

“About Ryukyu Awamori” (written by Aiho Tanaka in 1924), there is almost no awamori mixed with millet at the end of the Taisho period, and it is stated that the raw material used only rice

Although it is the main ingredient rice, it is clear from the records of the time that not only rice from Okinawa but also rice from foreign countries had already been used since Meiji Period.

What was mostly imported until the middle of the Meiji period was rice from China and Korea called 唐米(togumi).

After that the price of 唐米 increased at the end of the Meiji era. Along with that, rice in various parts of Asia such as Vietnam, Myanmar, Taiwan, etc were imported and became raw materials for Awamori.

Indica rice began to be imported at the end of the Taisho era, and it seems that it became established as a raw material for Awamori for Showa era.

The main reasons why Awamori maker used indica rice are below

・Compared to another rice used at that time, the amount of alcohol harvest is large.

・Whether or not to use the mainland rice(Japanese rice) at the time of returning to the mainland(Japan) in 1972 became a problem, test brewing was carried out, but the use of mainland rice is difficult technically / alcoholically.

Then they decide to use Thai rice .

※from An editorial of “Awamori manufacturing” of the Japanese brewery association’s academic journal “The Japan Brewery Association Magazine”.

・some of book said “Thai rice is more likely to produce sweet ingredients called vanillin” so Awamori maker uses Indica rice.

・Easy temperature control when alcohol fermentation.

※Awamori story is really old and deep so this time , just finish please read next time!

Vibes Point

Last time I recommend you about Tebichi (boiled pork legs with Japanese taste)

Why Tebichi and oily meals are good for Awamori or Shochu?

This is why I guess!

Alcohol and oil compatibility is good. Oil does not dissolve in water, but it dissolves in alcohol, so Awamori washes away in the oily mouth, and it resets all in all.

My friends said interesting thing about food and Distilled alcohol.

He said…

Chinese food always uses oil. It is said that there are dozens of kinds of oils. They uses oil according to cooking.

It is a distilled liquor called 白酒(Paichu) that is drunk with Chinese food in an inseparable relationship with such oil. As I mentioned earlier, 白酒 seems to be refreshing in the mouth.

Of course 白酒 is distilled alcohol like a Shochu and Awamori.



Glocal BAR Vibes / Nori