In June, we featured two special bottles of awamori for Shochu Gumi (our quarterly shochu club), and we're excited to present this event with our friend Nick Korn, Boston-based spirits specialist and Awamori Jinbner.
So what is awamori?
Awamori must be made with rice and black koji, using zen koji shikomi (100% koji for the moromi), then single distilled. Its method of aging is particularly special, with the result being called kusu.
At Umami Mart, we call awamori the grandmother of shochu. The history of awamori predates shochu, as the drink was created in the Ryukyu Kingdom (modern day Okinawa) in the 15th century with the discovery of distillation on the islands. Located in the farthest southern reaches of Japan in the East China Sea, the 160 islands of Ryukyu became Okinawa as an annex of Japan in the late 1800s. During WWII, all awamori was destroyed in the bloody Battle of Okinawa; since then, 47 distilleries today are keeping the tradition alive by making what is designated as Ryukyu Awamori.
WHAT: Awamori Bazaar with Nick Korn
Awamori Specialist Korn takes us through the history of awamori and demonstrates how to make cocktails using Taragawa Awamori.
WHEN: Wednesday, July 21, 5:30pm
Here's what you need to do:
Photo of Nick Korn ©Caitlin Cunningham, 2017