Okinawa

Awamori is Japan's oldest distilled spirit and Okinawa's indigenous liquid culture — predating shochu by over 100 years. The spirit arrived via trade with Siam (Thailand) in the 15th century, bringing with it Thai indica rice and black koji that would later seed shochu production throughout Kyushu. Awamori's ageing tradition — in clay pots (kame) for 3, 5, 10, 25, or even 50+ years — produces the category called koshu (aged awamori) with a depth and complexity rivaling aged rum or brandy. Over 45 distilleries remain active in Okinawa Prefecture.