There are often many misconceptions and misunderstandings regarding the difference between Shochu and Awamori.
Awamori, which is considered to be the oldest distilled alcohol in Japan, has very distinct characteristics that make it a very unique and coveted liquor. Awamori was born in the Okinawa islands, and thus Okinawan Awamori, which is known as “Ryuku Awamori” must be produced in Okinawa. As many know, this is a very small geographic area, further making authentic Awamori products limited both in production and distribution.
Practically speaking, Awamori is considered a subcategory of Shochu. But it would be a disservice to simply lump it together with all other Shochu, given the unique traits and strict legal guidelines that define this specific beverage. Awamori to Shochu would be equivalent to how Cognac is a type of Brandy; how Scotch is a type of whiskey; or how champagne is a type of wine. It is part of the parent category – however must meet very specific guidelines regarding ingredients, process and geography.
Aside from the rich history, these distinct characteristics that define Awamori is part of what makes Awamori such a beautiful beverage.
First, let’s be clear – both Shochu and Awamori are distilled liquors from Japan. Beyond that, Awamori can be distinguished from Shochu based on the following 4 primary characteristics, of which #3 and #4 are probably the most distinct attributes:
1. Primary Ingredients: While Shochu can be made from a number of ingredients such as rice, sweet potato, barley, cane sugar, and buckwheat (other ingredients can also include potato, chestnut, seaweed, carrot, etc.), Awamori must be made from rice, and most often (and traditionally) made with Indica rice (commonly known as Thai rice). Indica rice is considered to be the most desirable rice to use in Okinawa given the local tropical climate.
2. Distillation Process: While both Shochu and Awamori are both distilled, Awamori must be distilled using a single distillation process, most often referred to as pot still distillation. This method of distillation, by default, requires a smaller batch production. On the other hand, all other shochu can be made from either Pot still distillation or continuous distillation, the latter which lends itself to mass production and is most common.
3. Fermentation source: Awamori distinctly uses black koji mold – more specifically called Aspergillus luchuensis. In contrast, shochu as a whole most commonly is fermented using white koji mold – desired because of its clean and predictable flavor, whereas black koji mold produces a more distinct flavor profile. One of the most unique attributes of black koji mold is that it produces prolific amounts of citric acid, making it very favorable in the hot climate of the Okinawan islands, as it helps with deterring bacterial overgrowth.
4. Fermentation Process: Awamori is always fermented using a single-step mash process, also referred to as “all koji mash”. This means that the rice and black koji mold are used to create the mash, and no additional ingredients are added at a later time. Whereas shochu is brewed using a two step fermentation, where additional ingredients (the primary ingredient, whether it be additional rice, or sweet potato, cane sugar, etc) is added and further fermented.
While the unique attributes of Awamori are apparent, it can take years to fully understand the intricacies of Awamori making. Given the intimate nature of the Awamori space, brewers don’t often share details of their brewing process, and access to both product and the knowledge base are still very limited. It is without a doubt that with time, Awamori will reach a broader international clientele, further driving education and popularity of this beautiful beverage.