Awamori Day

What Is Awamori Day?

November 1st is "Awamori Day" in Japan, marking the start of peak awamori brewing season in November. It was established in 1989 by the Okinawa Prefecture Sake Brewers Cooperative Association.

A Traditional Distilled Spirit Shaped by Okinawa's Climate

Awamori is a traditional distilled spirit representative of Okinawa, made from Thai rice and black koji mold.

• Origin: comes from the fact that awamori brewing reaches peak season starting in November, when fresh new awamori becomes available
• Purpose: to spread awareness of awamori's history, culture, and delicious flavor
• A key feature: long-aged awamori, known as "kusu," develops a mellow flavor and is highly valued

A Ryukyu Drinking Culture With Over 500 Years of History

Awamori's history is said to trace back to the era of the Ryukyu Kingdom, when it was produced under strict control by the royal government. Today, distilleries across Okinawa continue to preserve their own distinct flavors.

Tips for Marking This Day

• Enjoy your favorite awamori on the rocks or mixed with water
• Pair awamori with Okinawan cuisine
• Compare aged "kusu" awamori with freshly brewed varieties
• Look into the history and production methods behind awamori

A Deep, Rich Glass Brewed From Ryukyu's Climate

Shaped by Okinawa's climate and tradition, awamori is a spirit that grows richer in flavor as it ages. November 1st is a day to savor its rich flavor slowly.