Awamori is with?
Derived from history, of awamori

History of awamori

With a history of more than 500 years, liquor specialty of Okinawa

Awamori and sake is that of a specialty of Okinawa beginning of the 15th century only, are made from the Ryukyu Kingdom era of about 500 years ago from now.
It came to be called by the name "awamori" is that of years ago to 300 now, has been called the "Sheng chestnut" Because it was manufactured as a raw material for the chestnut, it became "awamori" it theory. Or theory, that they were called "awamori" Because a lot of foam to occur during the fermentation. There is a theory or various, from how to measure alcohol content in the prime of foam when poured into a bowl from a high place awamori, and went on to say that awamori.

The main ingredient in Thai rice liquor, yeast was added to the "black koji mold" powerful native Okinawa, rich distinctive flavor is delicious enough to become a habit.
"Alcohol" of awamori that the market is currently 43 degrees, 35 degrees, 25 degrees, 20 degrees is the mainstream. It is selling well is what types of low habit of 25 to 30 degrees are currently sold in the mild. Incidentally, the number of degrees of freshly distilled awamori is about 60 degrees or 70 degrees, so is not very drinkable state there is a hot flavor.

Women-friendly, ♪ a low-calorie drink

Awamori are popular are also some women more recently. One reason for this is low calorie. Does not contain sugar because awamori is distilled liquor. Because they are used to rise in body temperature as soon as about 30% of the calories of alcohol, but difficult to accumulate in the body that is characterized by. You can time this cold, feel the warmth at the same time health and drinking awamori.

Draw the correct amount of knowledge and results!

Intake is important, measure of alcohol per day, if a case or two cases is about awamori. For the drinker is indescribably trace, is careful to ingest alcohol and more than necessary, than the surface of maintaining good health, because the bad side comes out, such as burdening the body. It is said that the people who'll be healthy for people with a drink appropriate amount of not drink at all. However, the point of whether to become "the best medicine" is alcohol, the liver must be ordered that the "quantity" that.
Will be told that the correct knowledge and taste in suitable amounts, awamori is Japan's leading alcohol and health.

The difference between awamori and sake

The difference between sake and awamori are located in its manufacturing process.
Sake is mainly classified into the so-called "brew" by the action of yeast ferment the fruit and cereals, wine and beer has been with his companions.
Awamori is the kind of "distilled liquor" was further distilled brew. There is vodka and tequila, whiskey, brandy, awamori are grouped into fellow of shochu.
There are also differences with regard to shochu and awamori, of "what we use as crushed Thai rice instead of the Japanese rice" to use a black koji mold rather than Aspergillus white "" brewing malt all done in a single feed of all "" also four, creating a unique flavor and mellow taste awamori.

"Thai rice"

Sticky short-grain Japanese rice for the exits in the soft, awamori is using long grain Thai rice is hard. That from the Ryukyu Kingdom era, exchanges with Okinawa and Thailand was prosperous it is being utilized. Body and flavor of malt liquor that comes out of state can be extended hyphae also deeply inside the U.S.. It is also one of the many features of the alcohol yield.

"Black koji mold"

By keeping the state of the "koji" black this and koji white being used in shochu is different from creating a lot of citric acid, bacteria other is difficult to breed and cause less likely mash is rotting in Okinawa to the mild climate has become. It has been said to be due to this black koji mold is also good flavor and aroma awamori. There is a "koji old" and "koji" youth also koji, awamori was made in the "koji young", the "koji Row", is used flavor rich contains a lot of minerals to make Shinshu fresh and clean is likely to be used for the "sake" full.

"All malt brewing"

Shochu most, and then make a malted rice added to the koji rice steamed, add the yeast water and "charged" primary, ferment added to the raw materials such as wheat and potato further called "preparation" secondary There is a process, awamori is without a secondary fermentation, all performed in the next one was charged, and the mash thoroughly ripened. This way, it is to maximize the flavor of Thai rice.

Alcohol and ancient?

By brand, there are a lot of various features awamori. Even in the same brand, will continue to change by the number of years more mature taste. To Awamori There are two main types, liquor and general aging of less than three years, divided into more than three years old liquor.
There are many awamori is shipped to freshly distilled strong smell taste, to sleep for about a year from three months in the general liquor. Awamori At that time, there is a feeling of coolness was skipped and the smell and colorful, you can enjoy watching, such as whiskey and water and put a little squeeze locks, citrus, and a variety of drinking. Also, where can I get happy also relatively inexpensive.
Kusu the "luxury of awamori" On the other hand, so to speak. Flavor and aroma are condensed the longer the aging period is likely to feel even be trolley and texture. Alcohol use is a rich little Liquor, you want to enjoy a little tongue while rolling.

Sake old, so they show where the arms of each brewery as much as building a Shinshu is likely there is a way of aging by various breweries so, how. Storage and storage jar and put the barrel, the goods component of the barrel, or change the storage vessel. In some brewery is likely to be aged in a very unique way and let the music, or change the storage environment and put in the basement and caves, the sea.
Is so old was also present in awamori liquor has a history of more than 500 years, the past 300 years has been aged. However, the 140-year-old sake of a catastrophic hit most of the old brewery in the Battle of Okinawa in World War II, it is said that now is likely the oldest remaining in the miraculous.
Awamori are exposed to a variety of waves, made them more mature taste. Kusu its history has been condensed, just would not be exaggeration to say that "treasure of Okinawa".

Delicious drinking awamori, who taste

Find a way of sticking to drink, ♪ Shimao taste delicious further
Awamori is how to drink you can enjoy a variety to suit your situation. Here are the more typical four drink awamori.

"Straight"

If you want to enjoy the original taste of awamori is aged, straight is recommended.
Slowly poured into a drinking glass Ryukyu awamori rich aroma and mellow over the throat, you can still feel the taste of pure alcohol.
I will provide water to another glass of one of the fun will also find one of their favorite book from among the brand a lot, and rest your tongue to taste while drinking water from time to time.

"Whiskey and water"

Awamori is a beginner would be the best whiskey and water. In how to drink awamori is the most common drink in the local Okinawa, you can enjoy the flavor is mellow awamori palatable.
Put ice in glass, and divide by the percentage of your choice awamori and water. And this is three, "5 awamori: water: 5" is a guideline, but also would be interesting to find the percentage that suits you.
The colder months from now, is also recommended "hot water divide." Awamori by pouring hot water into the finish to the wine warms up the body without compromising the flavor and sweetness. In addition, also changes the amount of evaporation of the alcohol and flavor have also changed. You may want to taste the difference.

"Cocktail"

It is recommended for beginners and women and is awamori cocktails.
Awamori liquor, so the same as gin and vodka, to the base of the cocktail is the perfect drink. In conjunction with, such as lemon and lime fruit Shiku~wasa, the specialty of Okinawa, and feel free to try to make cocktails, you can enjoy more drinking.

How to make cocktails Shiku~wasa
Squeezed into one minute or half-raw Shiku~wasa awamori 45ml, put the same amount of juice Shiku~wasa awamori, add sugar to your liking, you can enjoy a little bit different awamori was divided by soda water. Please try to make someone a good idea. ♪ I will surely delight

"Partial-shot"

This is called partial shot drink how cool to 30 degrees or more shrill awamori.
Than normally drink cold, sweet and thick increases, you can also enjoy cold sensation.
I think also of high frequency awamori, is drinking in a partial shot, and be able to enjoy the flavor with a difference.
In some breweries of awamori, but some have a partial service to our customers shot came in the summer to visit the brewery. It is how we will pull the sweat drink smooth stop, want to try all means to the hot season ☆

Placed in a freezer taken out in about say, a little tight and I wonder if the ice on the surface, the timing is good about ice began to melt. Quite so cold, please be careful not to swallow at once (sweat)

"On the Rock"

Awamori distinctive scent is, of course, who wants to enjoy the cool down my throat also, you had better be on the Rock. A large glass of ice, pour over it awamori. And drink it slowly rolled ice, and ice Awamori will gradually blend, you can enjoy a drink taste different every time. Appearance and taste slowly, is bitter.
Let's compare the taste see taste and drink from melting quickly, pour the ice awamori. You can enjoy the taste of one of several by the glass. I floated out of a few is also delicious lemon and citron peel sliced ​​to your liking.

They taught Meister tasting awamori awamori

I Welcome! On this page you will think of Akamine (egg), and would like to introduce procedures for "tasting" taste and enjoy even more awamori awamori Meister. That not only taste just swallow, while exploring the personality and characteristics of that drink, I do not may find a new discovery?

What gives said, "tasting" or Teyuu?

May not be less that way (sweat). And tasting, in a manner that was originally looking for wine to drink, what colors, smell, taste, refers sake tasting, tasting things. Is to evaluate the overall wine color by the five senses, smell, and taste, is not called "awamori tasting" is it called Let's try it in awamori.

· What? What is "Why what for?"

There is a reason to it firmly properly. To make tasting, for some people it is also a study of awamori by some people also, it is comfortable for a drink. Will be even more fun by knowing deep in detail awamori by tasting, awamori is give to us. By to get to know the features and advantages to the customer over it, to purchase us, to convey the fun to drink awamori is the purpose of the maximum of the tasting. This time I would like to describe your way of tasting really easy to do at home. "Enjoy the awamori" tasting, so one way, ♪ please try please feel free to challenge

Now, let's actually tasting ☆

So, I want to go step-by-step instructions for tasting. We will taste while checking the "afterglow" "flavor" "flavor" "appearance", in the tasting. At that stage, we will briefly note their impression felt clarity. I think I really notice it when I try to tasting the types of awamori 3,4-minded with each other, how different is the flavor of how individual awamori, and can re-determine flavor and fun of awamori (^ - ^ ) ノ

The tasting, Akamine of Meister awamori I was done.

"Appearance"

From 20ml to 30ml pour of awamori transparent glass, and observe the look in the eye, such as "viscosity" "transparency" "(how are beautifully clear) clarity" "shades of color" "bubbling".
This might not be careful and turbidity. Looking to observe carefully, there is some impression or different depending on the length of the aging in the same brand or looked different in color thickened. Let's carefully observed.

"Aroma"

We will put your nose slowly and shake the glass without First of all, smell the aroma.
Then, repeatedly (Suwaringu), the same behavior by turning the glass slowly.
Will continue to observe the "impression" "richness" "strength of the fragrance", in it.
Better tasting of the first time, to the representation of the fragrance is likely the most difficult.
First, because the word of the expression incremented by leaving a note as the aroma of their own impression of the very first thought, the number of overlap, and enjoy the smell first.

"Taste"

(Small amount), including the mouth, bite explores the taste.
Feel the difference in the feel of the entire tip of the tongue and, to the whole and proceeds through the mouth. And, let's carefully observed, such as "stimulus" "sweetness and flavor" "flavor and sharpness."
In tasting, the actual discharge as it is without swallowed. It will also air a little too good (sweat).
In place of alcohol is safe to swallow received.

"Afterglow"

You taste the "finish-finish", impression of after drinking.
Check the (after-flavor) spread fragrance in the mouth for a while, check the notes of the flow of a street.
And please try to announce the features and advantages of each awamori.
If you think What is the difference and awamori other, and whether there is a difference in taste when tasted carefully and the impression I thought until now, ♪ I may be completely changed the image for awamori so far

If you look carefully you tasting the smell and taste of awamori thus, be able to discover an unexpected personality and characteristics of each wine.
As one of the fun, please try all means to practice seeing than tasting drink, a set of awamori.