You maybe familiar with sake, but have you heard of  Shochu or Awamori? Sake is a brewed rice wine. Shochu and Awamori are distilled liquors, often using rice, sweet potatoes or barley. Shochu and Awamori have higher alcohol content and drier taste then that of traditional sake. The brewing of sake requires colder temperatures to brew.  In the southern areas of Japan and Okinawa, the batches used to make sake, would often spoil during the fermentation process. The people adapted and begin distilling their beverages, which can be done in warmer climates.

            Shochu and Awamori can be enjoyed many ways. It can be served on the rocks or with additions of cold or hot water. In the US it is becoming more popular to have Shochu infused cocktails.  Shochu is often substituted in the same drinks that are traditionally made with vodka.  Shochu has increased in popularity in Japan due to the fact that it is lower in calories then Sake and other liquors. A 2 ounce serving of Shochu contains about 35 calories. Compare that to 120 calories for Vodka and 80 calories for sake. Some also believe that shochu could help to reduce blood clots, reduce strokes, as well as heart attacks. These factors led to a Shochu boom in Japan, especially among women.

            Is the word Shochu or Shoju? Soju, is a similar drink made in Korea and was promoted in the US before the Japanese Shochu. Some states passed special laws allowing Soju to be sold at establishments without a liquor license as long as it was below a certain alcohol percentage. However, the name of the product had to be Soju. The Japanese then begin putting the word Soju on their Shochu bottles in order to take advantage of the laws.

            Awamori is distinctly Okinawan and is made from a mash consisting of water, rice yeast, and a type of black mold that is indigenous to Okinawa called Aspergills Awamori. Where most Shochu is generally 25% alcohol, Awamori is usually 30% although some aged varieties may come in as high as 45%.One difference between Awamori and Shochu is that Awamori is typically aged. The aging of the best Awamori is done in clay pots instead of bottles. The clay pot allows for the awamori to breath and undergo a curing process, much the way that fine scotches do that are aged in barrels. For Awamori to be considered Kushu on the label, it must be aged at least 3 years. Kushu means that at least 51% of the Awamori was aged for 3 years. However, it is best to find 100% kushu of 10 years or more.  There are historical records of Awamori being aged 200 and 300 years, but whatever of this stock remained was destroyed during the Battle of Okinawa. There are some on Okinawa who have begun preserving Awamori for their great grandchildren to open in future generations. I can only hope that I am still around for that party!  Okinawans are some of the longest living people on earth. Could awamori play a role?

            Awamori is distinctly Okinawan, however it is similar to the fuller bodied variation of Shochu known as Kome Shochu. Aged awamori is believed to be superior, smoother, and more sophisticated then Kome Shochu. Awamori is also believed to be the first distilled beverage in Japan. Awa means foam and Mori means to rise up. 

            So rise up and visit your local sushi bar.  Only this time, skip the sake. Live life and give Shochu or Awamori a try.