Aged Awamori over three years is called “Kusu”. The longer aged, the smoother the taste and aroma; it is equal or better than Cognac. In Okinawa, families age awamori from one month to over sixty years. Aging awamori is similar to the “Solera” system for aging Brandy. This system takes the mature awamori and assimilates it with the new awamori in earthenware pots. The longer the awamori is aged, the smoother and tastier it becomes and the value increases.
Aging awamori creates the greatest results to produce a smoother round tasting liquor. According to ancient parables of indigenous inhabitants, every molecule is created by an intangible energy greater than ourselves. Earthy matter has the ability to give off energy. By captivating this energy from the oldest portion of the earth creating clay, it creates a conduit to harness this energy. An un-glazed kame is the most natural porous material to hold a liquid. Hence, it has the ability to expand molecules during hot weather and contract during cold weather. The sub-tropical weather in Okinawa generate activity within the kame.
It follows the same principle as The Butterfly Effect, see video below.
A distilled spirit is the most concentrated fluid. When the awamori remains in the kame for long periods of time, the essence of the spirit adapt its “character” to the energy of the conduit (kame). The longer the awamori is in the kame, the more changes in its molecular structure. The result, “maturity” of a living substance creating a smooth balanced taste and aroma. In Okinawa, they tap the the middle of the kame with a metal rod. If the sound of the kame creates a deep pitch, the awamori is ready to consume. The deeper the pitch the more mature the awamori.
MAKING THE KAME
THE BUTTERFLY EFFECT
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