Production Process
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Ingredients
Awamori is made from indica rice from Thailand.
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Washing / Steaming Rice
Rice is carefully washed and then soaked in water. After draining rice is steamed for about 5 hours.
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Producing Koji
"Awamori mold," black-koji mold of Okinawan origin, is sprinkled on steamed rice. Then it is maintained at around 40 degrees Celsius for 40 hours to become Koji rice.
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Mashing
Water and yeast are added to Koji rice, which is fermented about 13 days, to become moromi(main mash).
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Distillation
Moromi is transferred to a pot still and distilled two or three hours.
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Maturation
Distilled Awamori is stored in stainless tank for a certain period of time to mature it.
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Maturation for Aged Awamori
Some Awamori is stored for an extended time in earthenware pots or casks for more than three years to produce aged Awamori, "Kuusu". The duration of preserving and the quality of earthenware pots determine the taste and flavor, increasing in mellowness.
