Awamori is Okinawa's proudest alcoholic beverage. It is mainly enjoyed on the rocks or with water. Of course, you can fully appreciate its flavor in these ways, but in recent years, a new way to enjoy awamori, "awamori cocktails," has been attracting attention.

So, this time, we'll introduce the charm of awamori cocktails to those who have never tried awamori or who have a negative impression of it. From our interview at The BAR shiokawa, a bar with an awamori master on staff, to recipes for awamori cocktails you can make at home, we'll share everything you need to know. By the time you finish reading this article, your image of awamori might have changed.

-table of contents-

1. This is how Awamori cocktails were born.
1-1. Basic knowledge of Awamori that you might not know
1-2. Let's share Awamori with many people! Activities of the Awamori Meister Association
2. An Awamori Master shares his thoughts on Awamori and Awamori cocktails.
3. The taste of Awamori cocktails made by an Awamori master.
4. Easy to make! A recipe for Awamori cocktail "Awamori Tonic"
5. When you visit Okinawa, you absolutely must try an Awamori cocktail.

To introduce the appeal of awamori cocktails, let's first explain the basics of awamori and the origins of awamori cocktails.

First of all, are you familiar with what kind of alcohol Awamori is?
Awamori is Japan's oldest distilled spirit and is also known as a type of shochu. Awamori is characterized by its rich, unique aroma and exquisite, full-bodied flavor. Its deep, rich taste has made it highly popular not only within Okinawa Prefecture but also outside of it.

However, in recent years, shipments of awamori have been declining due to young people drinking less alcohol. In addition, a survey by a certain media outlet revealed that the types of alcohol preferred by young people in Okinawa are beer, shochu, and cocktails. A major factor common to all of these is the image that young people have of awamori. These include perceptions such as "it doesn't taste good," "it has a high alcohol content," and "I don't like the smell."

Given this situation, the "Awamori Meister Association" is working to promote Awamori. The Awamori Meister Association is an organization that trains individuals with a certain level of skill in Awamori, including selecting Awamori. They are working to spread Awamori not only throughout Japan but also to countries around the world.

Our main activities include promoting awamori cocktails at events and conducting workshops on awamori both within and outside the prefecture. Through these activities, we aim to convey the goodness and appeal of awamori and awamori cocktails to many people.

Located in Kumoji, Naha City, home to the famous Kokusai Street, a popular tourist spot in Okinawa, is The BAR Shiokawa, which serves awamori cocktails.
The shop has a calm and relaxing atmosphere, as if welcoming every customer. With both counter and table seating, it's a great place to stop by alone, with friends, or as a couple.

The bartender at The BAR shiokawa is Yuko Sadaoka.
Mr. Sadaoka is one of the "Awamori Masters," possessing extensive knowledge of all aspects of Awamori, including its history, manufacturing methods, and medical effects. In February 2015, he won the Minister of Internal Affairs and Communications' Grand Prize in the short cocktail category at the 11th "Minister of Internal Affairs and Communications Cup All-Japan Awamori Cocktail Contest." Then, in February 2016, he won the Minister of Internal Affairs and Communications' Grand Prize in the long cocktail category at the 12th "Minister of Internal Affairs and Communications Cup Ryukyu Awamori Cocktail Challenge Asia Cup 2016."

Having won prestigious awards in both short and long cocktails, what motivated Mr. Sadaoka to aspire to become an Awamori Meister? Furthermore, what are his thoughts on Awamori and Awamori cocktails?
---What inspired you to become an Awamori master?

I became a bartender when I was 20, and that's when I first tasted awamori. Back then, being young, I didn't pay much attention to the brand and just enjoyed it like everyone else. However, as I gained experience as a bartender, I came across the "Awamori Cocktail Competition," and while I was experimenting to prepare for it, I started thinking about "what makes a delicious drink." I realized that I should study the production process, including combinations that bring out the best in awamori and how to make it, and that's what led me to become an Awamori Meister.

---What is the concept of The BAR shiokawa?

Our concept is to offer cocktails made with an abundance of seasonal fruits. We also focus on providing our customers with a relaxing, comfortable, and inviting space that makes them want to return.

---What are the characteristics of the awamori cocktails at The BAR shiokawa?

At our bar, we basically serve cocktails tailored to our customers' requests. Think of it as me customizing the drink to suit each individual. Awamori cocktails are often garnished with flowers or fruit, but some customers feel embarrassed by the decorations, so in those cases, we serve them on the rocks.
---What do you keep in mind when serving awamori cocktails?

Even though it's an awamori cocktail, I believe it's meaningless if you can't taste the awamori itself. Therefore, I strive to create cocktails that retain the best qualities of awamori while also being palatable to the customer.

---What do you find enjoyable about being a bartender?

When I serve cocktails to female customers, I'm always delighted when they say things like, "Wow!" or "It's so cute!" Cocktails are not just about the taste, but also the appearance, including the colors, so it makes me very happy when they appreciate that aspect.

---What does "awamori" mean to you, Mr. Sadaoka?

Awamori is about "communication." I believe it's a tool for communication not only with people within the prefecture, but also with people from other prefectures and around the world.Mr. Sadaoka, who spoke these words, was smiling throughout the interview. Throughout the interview, I strongly felt his desire for more people to enjoy awamori and awamori cocktails.

According to Mr. Sadaoka, "Bars have an image of being formal, but that's not actually the case, and we hope that anyone will feel free to come in." Also, Mr. Shiokawa, the owner of The BAR shiokawa, said, "I want to have casual conversations with many people." If you visit Okinawa, please be sure to stop by.

The BAR Shiokawa
■Address: 2F, Dai-2 Yamabiko Building, 3-15-15 Kumoji, Naha City, Okinawa Prefecture
■Telephone: (098) 869-6201
■Business Hours: 20:00 PM - 3:00 AM

Here, Mr. Sadaoka prepared three awamori cocktails with recipes inspired by "summer." Incidentally, I, the writer, am a complete novice when it comes to awamori cocktails. I was very curious to know what they would taste like.

・ Lekio
First, we were served the cocktail that won the Minister of Internal Affairs and Communications' Grand Prize in the long cocktail category at the "12th 'Minister of Internal Affairs and Communications' Cup Ryukyu Awamori Cocktail Challenge Asia Cup 2016".
It's called "Lequio," and it was created with the image of "Ryukyuan people welcoming with the colors of Shurei" in mind. The ingredients include awamori (Okinawan rice liquor), jasmine liqueur, strawberry liqueur, and acerola juice. The flowers and fruit garnish on the glass are so stylish. I couldn't help but exclaim, "How cute!"

I picked up the glass and brought it closer to my face, and was enveloped in the aroma of oranges. When I took a sip of the cocktail, a fruity flavor filled my mouth. It was like being in a tropical paradise. It was so delicious that I couldn't help but smile.
Of course, you can taste the deliciousness of the fruit along with the unique flavor of awamori. The two liqueurs and the awamori are a perfect match, so you can enjoy the awamori in a light and refreshing way without feeling any heaviness. Incidentally, Lekio has an alcohol content of around 15%, but it's a very easy-to-drink cocktail that doesn't feel that way at all.

・Tiida
Next, we were served a mango frozen cocktail that Mr. Sadaoka had made on the spot. It was made by adding awamori (Okinawan rice liquor) to frozen mango and topping it with pomegranate.
According to what I was told, this cocktail doesn't have a name. I was asked, "Why don't you give it a name?", so I, the writer, took on the challenge of naming it myself. After racking my brain, I came up with the name "Tiida". Apparently, there is an existing cocktail on the menu called "Tiida", so the frozen cocktail will be named "Tiida" in hiragana.
Made with an abundance of mango, Tiida is the perfect cocktail for summer. One sip and you're sure to be captivated by the exquisite harmony of mango and awamori (Okinawan rice liquor). The writer forgot they were in the middle of an interview and was completely absorbed in enjoying the taste. Also, because Tiida has a strong mango flavor, it's a cocktail that even those who don't like awamori can easily enjoy. Please try this frozen cocktail that can be enjoyed like a dessert.

Golden Flower
The last drink served was "Kogane no Hana" (Golden Flower), a popular short cocktail at The BAR shiokawa.
This cocktail, characterized by its beautiful color, uses awamori (Okinawan distilled spirit), mango liqueur, lemon juice, and orange juice. The combination of awamori and fruit liqueur is excellent. Its refreshing taste is perfect for the summer season. It's very easy to drink and so delicious you'll want to order another. Because the taste of awamori isn't too strong, it's a cocktail that's especially recommended for women.
For this interview, we were offered these three types of cocktails. Each one was a wonderful cocktail that highlighted the best qualities of awamori while creating a new flavor. I think even awamori beginners and those who aren't particularly fond of awamori can easily enjoy these.

And this time, Mr. Sadaoka taught us a recipe for an awamori cocktail that can be made at home. Since it was a hands-on session, the writer moved behind the bar counter. I was both nervous and thrilled about this rare experience.

The cocktail that Mr. Sadaoka introduced to us is called "Awamori Tonic," an awamori cocktail. This is a variation of the classic cocktail "Gin and Tonic," but with awamori instead of gin. The recipe is explained below.

【material】
Awamori (Okinawan distilled spirit), tonic water, lime or shikwasa (lime was used in this recipe).

[Recipe]
1.First, put some large ice cubes into the glass.
2.Cut the lime into four pieces, and with the flesh side down, gently slide it around the rim of the glass.
3.Pour the lime juice into the glass. Be sure to include the lime rind in the glass after squeezing.
4.Pour the awamori into the glass. A good guideline is to fill it to about three finger-widths from the bottom of the glass.5.Pour in the tonic water. The key here is to pour it so that it doesn't hit the ice.
6.Finally, insert the stirrer and gently lift the ice from the bottom.
7.carry out.
After it was finished, I tried the awamori cocktail I made myself. If I had to describe my impression in one word, it would be "pleasantly refreshing." It had a clean taste, and it's exactly the kind of drink you'd want to have on a hot summer day. The acidity of the lime was just right, and it was very delicious.

As you can see, the recipe for Awamori Tonic is very simple. You don't need a shaker or anything like that; you can easily make it with just the things you have at home. When you drink Awamori at home, why not try this recipe?

Awamori cocktails are now a classic way to enjoy awamori. While drinking it on the rocks or with water is also good, awamori cocktails have a unique appeal that these other methods lack. When you visit Okinawa, be sure to enjoy an awamori cocktail at The BAR shiokawa. You're sure to discover a new charm of awamori.

Finally, here is a message from Ms. Sadaoka to everyone.
"I think it's much easier to come to Okinawa now than it was a while ago. I hope people will come with a 'Oh yeah, let's go to Okinawa!' kind of feeling, and try out different kinds of awamori (Okinawan distilled spirit). There are also fruits that are only available in season, so I hope you'll try cocktails that combine those fruits with awamori."

Please make your hotel reservation here.

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