Aging Awamori at Home

It is the art of aging awamori in earthenware ceramic pots called a “kame” that creates a distilled spirit unlike anything on a retail shelf.

The aged Awamori over three years is called “Kusu”. The longer it is aged, the smoother the taste and aroma; it is equal to or better than Cognac.

On the island of Okinawa, many families age awamori in their homes anywhere from one month to over sixty years old. Aging awamori is similar to the “Solera” system for aging Brandy. This system takes the mature kusu awamori and carefully assimilates it with the newly distilled awamori in earthenware pots. The combinations are endless with your own creativity. The longer the awamori is aged, the smoother and tastier it becomes and the value increases. The aging process creates a highly prized beverage. It is like an artist finishing his painting. It is very precious and personal. Only close friends and family are able to partake in this prized beverage.

Why age awamori in earthenware pots (kame)? Because it creates the greatest results to produce a natural, smoother, and round tasting liquor. According to ancient parables of indigenous inhabitants, every molecule on this planet is created by a source of intangible energy greater than ourselves. Earthy matter also has the ability to give off energy. By captivating this energy from the oldest portion of the earth (soil) and creating clay, refining it into a pot, it creates a conduit to harness this energy. An unglazed kame is the most natural and porous material to hold a liquid substance. Hence, it has the ability to expand molecules during hot weather and contract during cold weather, yet remain solid. The sub-tropical weather in Okinawa with summers like a sauna and nine plus typhoons annually generate activity within the kame.

It follows the same principle as The Butterfly Effect. Click here to see video.

A distilled spirit is the most concentrated fluid. When the distilled spirit (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 taste and a balanced aroma. In Okinawa, the way to tell how mature the awamori is in a kame is by tapping the middle body 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.