Kampai with Awamori! Promoting indigenous spirits from Okinawa

Nihonshu, a.k.a sake has established its fame and gained its popularity around the world. Now, Japanese overseas as well as Japanese government are looking to promote Awamori, an alcoholic beverage indigenous to Okinawa.

Chiemi Shepherd (L), Futoshi Sakumoto (M), Junko Takahama (R) at SBS Melbourne, July 2019 Source: SBS Japanese

Awamori is a distilled spirit, made of Thai-mai (long grain rice) and Kurokoji (black koji), which is a type of rice malt. It's indigenous to the island of Okinawa, a southernmost prefecture in Japan, and only produced in the island. It is usually around 30-40% alcohol, a liquor as strong as vodka and tequila.

A range of different versions of Awamori are sold in Okinawa. One with Habu snake (a species of venomous pit viper native to Okinawa is perhaps the most well-known.

habushu "nanto okumanchoja" (c) nantosyuzo.com Source: nantosyuzo.com

The origin of Awamori dates back to when Okinawa was an independent Kingdom called Ryukyu Okoku, the 15th - 19th century. At that time, it is said that Awamori was sent as a gift to the neighbouring countries such as China, Japan and beyond as a way to honour the close relationships. 

Futoshi Sakumoto, a Japanese wine seller based in Melbourne sees potential in Awamori to be widely recognised and enjoyed by many Australians. He joins SBS Melbourne with Chiemi Shepherd and Junko Takahama of Okinawa folklore band to share their story.

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