DISCOVER AWAMORI
Over 600 Yearsof Tradition
A distinctive Okinawan spirit, crafted with black koji and a
unique tradition passed down through generations.
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HOW TO START
Discover Awamori
Awamori Trade Hub was created to give more people in the UK the opportunity to discover and enjoy Awamori.
Whether you are interested in serving Awamori at your restaurant or bar, stocking it in your shop, importing it into the UK, or arranging a seminar or event, we would be delighted to hear from you.
Whether you are interested in serving Awamori at your restaurant or bar, stocking it in your shop, importing it into the UK, or arranging a seminar or event, we would be delighted to hear from you.
FAQ
Find answers to the questions
we’re asked most often.
Q. What is Awamori?
Awamori is a distilled spirit unique to Okinawa, made with rice and black koji. It has been produced for more than 600 years and is distinct from both sake and shochu.
Q. How is Awamori different from Japanese sake?
Sake is brewed, while awamori is distilled. Awamori uses black koji and indica rice, giving it a character you will not find in Japanese sake.
Q. How is Awamori different from Shochu?
Shochu is typically made with white or yellow koji and a range of ingredients. Awamori is made only in Okinawa, using black koji and a single distillation.
Q. How should Awamori be served?
Enjoy it neat, on the rocks, with water, or in cocktails. Room temperature or gently warmed styles are also traditional.
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