Awamori
Awamori (pronunciation: /ɑːwɑːˈmɔːri/) is a traditional distilled alcoholic beverage from the Ryukyu Islands, specifically Okinawa, Japan. It is made from long grain indica rice, and is not a direct product of brewing (like sake) but of distillation (like shōchū).
Etymology
The term "Awamori" is derived from "awa", an old Japanese word for foam, and "mori", which means to rise or pile up. This is in reference to the bubbles that form during the fermentation process.
Production
Awamori is produced by fermenting steamed Thai rice with black koji mold, and then distilling the mixture. The black koji mold, known as Aspergillus awamori, is a crucial ingredient in the production of Awamori and gives the beverage its unique flavor and aroma.
Varieties
There are several varieties of Awamori, including Kusu, which is aged for three years or more, and Hanazake, which has an alcohol content of 60% or more and is often used for ceremonial purposes.
Consumption
Awamori can be consumed straight, on the rocks, or with water. It is also commonly used as a base for cocktails and other mixed drinks.
Health Benefits
While Awamori is an alcoholic beverage, it is also known for its health benefits. It is rich in Citicoline, a substance that can help improve memory and cognitive function.
See Also
References
External links
- Medical encyclopedia article on Awamori
- Wikipedia's article - Awamori
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