Ryukyu awamori (GI Ryukyu)
Ryukyu awamori (GI Ryukyu) (琉球泡盛): Awamori under the "Ryukyu" geographical indication: black koji (Aspergillus luchuensis) and Okinawan water only, fermented, distilled, stored and bottled in Okinawa. Designated in 1995.
- Japanese
- 琉球泡盛（りゅうきゅうあわもり）
- Group
- Shochu & awamori
From “Where awamori is made”
Awamori made with Okinawan water only, and fermented, distilled, stored and bottled in Okinawa, may carry the geographical indication (GI) "Ryukyu". Its koji is made with the black koji mould Aspergillus luchuensis (awamori-kin). Designated on 30 June 1995, it is one of Japan's oldest spirit GIs. "Ryukyu awamori" on a label is this GI.
Related terms
- Geographical indication (GI)A protected origin name, e.g. Yamagata, Hakusan, Nada Gogō, Satsuma, Kuma, Iki, Ryukyu.
- AwamoriOkinawa's spirit from Thai rice and black koji, made with an all-koji mash.
- Black kojiThe awamori koji: bold, rich, full-bodied shochu.
- KojiSteamed rice (or barley) grown with koji mould. Its enzymes turn starch into sugar, the heart of brewing.