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AWAMORI - Japan's first spirit!
© AWAMORI
Bar ohne Namen
Entschlossen verweigert sich Savage, der Bar einen Namen zu geben. Stattdessen sind drei klassische Design-Symbole das Logo der Trinkstätte in Dalston: ein gelbes Quadrat, ein rotes Viereck, ein blauer Kreis. Am meisten wurmt den sympathischen Franzosen dabei, dass es kein Gelbes-Dreieck-Emoji gibt. Das erschwert auf komische Weise die Kommunikation. Der Instagram Account lautet: a_bar_with_shapes-for_a_name und anderenorts tauchen die Begriffe ‘Savage Bar’ oder eben ‚Bauhaus Bar‘ auf.
Für den BCB bringt Savage nun sein Barkonzept mit und mixt für uns mit Unterstützung von Russian Standard Vodka an der perfekten Bar dazu.
This fine spirit originates from the island world of Okinawa in Japan. Its tradition goes back 600 years - to the Ryukyu Kingdom, which ruled the group of islands from 1429 to 1879. AWAMORI is closely connected to the rich trading history of Okinawa. This is because the Ryukyu kingdom was centrally located on the trade routes between Japan, China and Southeast Asian countries. Thus, the kingdom became a vibrant melting pot of cultures, from which AWAMORI also emerged.
Apart from a few technical innovations, the production of the spirit has not changed. Thus, AWAMORI is considered to be the oldest spirit in Japan, perhaps even in the world, with a distillation history older than that of whisky, vodka or gin.
AWAMORI is a distilled spirit consisting of three components: long-grain rice, black koji, and water from the region. The exceptionally pure water is mixed with the rice and the black koji rests in the mash for 2-4 days. This ferments for 20 days and achieves an 4 alcohol content of almost 20% before it is distilled. Distillation is done only once in steel stills, as the purity and simplicity of the components make a second distillation unnecessary.
AWAMORI is traditionally matured in clay vessels called "Kame", nowadays also in stainless steel. AWAMORI is not to be confused with sake, a fermented rice wine, or even shochu, which may contain other ingredients such as sweet potatoes, barley, etc.
AWAMORI that has been matured for at least three years or longer is called "KU-SU". The special characteristic of AWAMORI is that the aromas evolve during storage and the taste of the spirit changes. AWAMORI can be stored for a very long time. In Okinawa, AWAMORI is stored in a clay jar or bottle to mature, which is often referred to as "letting it sleep". The longer AWAMORI sleeps, the rounder and sweeter becomes its taste with a smoother texture. Its aroma-rich taste is comparable to the most famous whiskies and brandies in the world.
AWAMORI is a spirit that is enjoyed in many ways: pure, with soda, in cocktails, on ice, or simply mixed with cold or hot water.
KU-SU, the aged AWAMORI, is traditionally drunk as it is or on ice.
The Geographical Indication seal guarantees the origin and traditional production method of AWAMORI. The geographical indication is awarded by the national tax authority in Japan and its compliance is monitored.
The criteria are as follows:
- AWAMORI is produced by fermenting the ingredients: long-grain rice, black koji and water and distilled in a still.
- The production, storage and maturation of the spirit must take place in Okinawa Prefecture.
- The bottling must take place exclusively in Okinawa Prefecture.
- Approved components are exclusively: long-grain rice, black koji and water from the Okinawa region.
The Okinawa Distillers Association - an association to which 47 distilleries belong today - sees itself as a worldwide ambassador of the national drink of Okinawa. As a member of the Japan Sake and Shochu Makers Association (JSS), it has also set itself the goal of protecting and preserving the traditional production of the spirit and thus guaranteeing its high quality
