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Naha, 27 Jan.


Awamori Awamori

Loved by locals and made only in Okinawa, Awamori is a true flavor of the islands. In the long, hot summers, Okinawans enjoy a cold glass of awamori on ice, and it complements a number of local dishes. Made by adding water and yeast to rice malt made with kurokoji mold and steamed rice (mostly from Thailand), the mixture is left to ferment and develop its rich flavor. Awamori more than three years old is called ‘koshu’, and the longer it is stored, the deeper the flavor.


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